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Gluten-Free Pumpkin Protein Pancakes

Gluten-Free Pumpkin Protein Pancakes

Look. It’s always pumpkin season in my life. My uncle makes these delicious protein pancakes that he eats before he goes to the gym, and I was inspired by the protein pumpkin idea. His however, were not gluten-free, and I couldn’t use oat flour. So I started playing with almond flour and a lot of pumpkin. I played a few times with quantities, tried adding in some coconut flour but didn’t like that outcome, and kept adding a lot of oat fiber. And chia seeds are always a good addition. I was also lucky enough to have pumpkin spice MuscleEgg thawed because I started making my protein fiber bread again a couple weeks ago. So I’ve been having an all around fiberlicious #pumpkinparty, and low and behold… I finally nailed a recipe. These have been perfect pre-workout or just to have a quick snack, slathered with deliciousness like almond butter, honey, or a little SF syrup. They’re always extra delicious with berries. YUMMMM. Keep them in a sealed container or Ziploc and you’re good to go for the week! 

 

Gluten-Free Pumpkin Protein Pancakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 Pancakes
Author Katiuscia

Ingredients

  • 1 Cup Almond Flour
  • 5 Scoops Protein Powder
  • 8 Tbl Oat Fiber
  • 3 Tsp Baking Powder
  • 2 Tsp Nutmeg
  • 4 Tsp Cinnamon
  • 3 Tbl Chia Seeds
  • 1 15 oz can Pure Pumpkin
  • 1/2 Cup Pumpkin Spice MuscleEgg
  • 1 1/2 Cup Liquid Egg Whites
  • 1 1/2 Cup Unsweetened Non-Dairy Milk I used cashew
  • 2 Tsp Vanilla

Instructions

  1. Whisk together dry ingredients in a large bowl, and in a separate bowl, mix together wet ingredients.

  2. Add the wet to dry and stir by hand until incorporated. Then, using a hand mixer, mix until everything is incorporated but do not overmix.

  3. Spray a skillet with Coconut Oil spray and preheat.

  4. Using a standard size ice cream scoop with lever, fill a little more than 1/2 way and drop mixture onto pan. With a spatula sprayed with coconut oil, flatten out each pancake to thickness and shape you want. 

  5. Cook on low-medium heat and keep covered. When the edges start to cook, flip and flatten out.