Servings: 14 Pancakes
Flourless Protein Pumpkin Pancakes (Gluten-Free)
A high-protein delicious fluffy pumpkin pancakes recipe that is low in fat and a good source of complex carbs for an amazing breakfast!
Ingredients
- 2 cups rolled oats*
- 3 Tbsp protein powder or collagen peptides**
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp sea salt
- 1 (15-oz) can pumpkin puree (about 1 ⅔ cups)
- 4 whole eggs
- 6 egg whites 1 cup + 1 Tbsp
Instructions
- Add the oats to a blender and blend on high speed until a flour forms. It’s okay if the flour appears slightly grainy and isn’t completely smooth, but you do want to go for a flour-like texture.
- Add the rest of the ingredients to the blender and blend until completely smooth.
- Heat a large skillet over medium-high heat and add enough avocado oil (or cooking oil of choice) to generously coat the surface, about 1 to 2 tablespoons.
- Once the skillet is hot, pour ¼ to ½ cup of batter onto the hot skillet (depending on the pancake size you’re going for. I do ⅓ cup per pancake). Allow it to cook until the sides firm up, about 2 to 3 minutes. Flip and continue cooking until the pancake has cooked through, about another 1 to 2 minutes. Repeat for the remaining batter. Note: I typically cook 3 pancakes at a time on a 12-inch skillet.
- Serve pancakes with your favorite toppings, and enjoy! I find these to be incredible with butter and honey and/or Nuttzo. Sliced banana is also amazing!
Notes
*I use gluten-free sprouted oats or gluten-free glyphosate-free oats. Use your favorite brand!
**Collagen is not a complete protein, so if you’re looking for complete protein, stick with your favorite protein powder.
Nutrition
Serving: 1of 14, Calories: 107kcal, Carbohydrates: 12g, Protein: 7g, Fat: 2g, Fiber: 3g, Sugar: 2g