My favorite breakfast food and spice, combined with my favorite time of year inspires these pumpkin pancakes, free from the top 8 allergens. See below ingredients if you would like to make these protein pancakes. This recipe makes 3 servings of 3 medium sized pancakes each.
Ingredients:
1/2 cup Pumpkin puree
1 tbsp Baking powder
1/4 cup Granulated sugar
1 tsp Pumpkin pie spice
1/2 tsp Ground cinnamon
2 tbsp Vegetable oil
1 tbsp Egg replacer
1 tbsp Vanilla extract
1 cup Gluten-free flour
1 cup Oat milk
*Optional: 2 tbsp Protein powder (one scoop of Gainful) + 1 tbsp water
1 tbsp Olive oil spray or vegan butter
Steps:
In a medium bowl, combine pumpkin puree, baking powder, granulated sugar, pumpkin pie spice, ground cinnamon, vegetable oil, and egg replacer. Whisk until smooth.
Add in gluten-free flour. Whisk!
Pour in oat milk, 1/2 cup at a time.
*Optional: Stir in protein powder and water*
Heat your griddle or skillet to medium, allow to heat and coat with non-stick spray or vegan butter.
Scoop a spoonful of pancake batter onto warm griddle or skillet. Flip after a minute.
Place on a plate and garnish with your favorite berries, powdered sugar, and/or syrup.
Makes 3 servings of 3 medium sized pancakes each.
