Pumpkin Pie Protein Pancakes
Gluten-free | Vegan
Cook Time:
15 - 20 Minutes
Total Time:
22 - 27 Minutes
Ingredients
Dry Ingredients:
- 1 cup gluten-free 1-to-1 flour
- 1/3 cup protein powder (used here, Botanica Health Perfect Protein Elevated Immune Supporter - This recipe post is not sponsored)
- 1 tsp pumpkin pie spice mix
- Pinch ground cinnamon
- 1 tsp gluten-free baking powder
- ¼ tsp salt
Wet Ingredients:
- 1 cup + 6 tbs vanilla oat milk (gluten-free)
- 1 tbs corn starch
- ½ cup + 2 tbs pumpkin puree
- 1 tsp pure vanilla extract
- 2 tbs brown sugar
To Serve:
- Bananas (or fresh fruit of choice)
- Maple syrup
Instructions
- Combine all dry ingredients and set aside.
- In a large bowl, whisk together all the wet ingredients until well combined.
- Combine the two sets of ingredients and mix well to form a smooth batter. The batter will not be too runny and shouldn’t have any clumps.
- Place a pan on medium heat and spray/add some oil and/or butter. Once the pan is hot, add ¼ cup of the batter to the pan.Since the batter will not be too runny, you might need to spread the batter around to form a larger circle (pancake shape).
- Once air bubbles start to appear on the pancake, flip the pancake and continue to cook until cooked through. Follow the same process until the batter is used up.
- Stack pancakes and serve with bananas (or fresh fruit of choice) and maple syrup.
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