Gluten Free Pumpkin Pancakes with Protein Powder
Gluten Free Pumpkin Pancakes are an easy and delicious way to enjoy a favorite fall flavor. Made with clean ingredients, you can enjoy these tasty pancakes while also getting some protein to fuel your body and healthy lifestyle!
Ingredients
- 1 serving vanilla protein powder, linked the one i use above!
- 2 tbsp gluten-free flour, or regular all purpose flour
- 1 tsp baking powder
- 2 tbsp monk fruit sweetener
- 1/2 cup pumpkin puree, canned
- 2 eggs or flax eggs, use flax eggs for vegan
- 1/3 cup almond milk, unsweetened
- 1 tsp vanilla
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
toppings (optional)
- greek yogurt
- pumpkin seeds
- maple syrup
- cinnamon dusting
Instructions
- Mix the protein powder and flour together. Add in the remaining dry ingredients and combine
- Combine all of your wet ingredients
- Slowly add all of your dry ingredients into the wet ingredient mixture a portion at a time
- When the batter is fully combined, let rest for ~10 minutes to allow the batter to thicken
- Once ready, heat a skillet over low to medium heat
- When heated, add about a 1/4 cup of pancake better onto the skillet
- Flip the pancake once little bubbles start to form and cook the other side
- Make the rest of the pancakes batter until there is none left
- Top your pancake stack with your favorite pancake toppings. My favorites with this recipe are greek yogurt, pumpkin seeds and a heavy pour of maple syrup
- Enjoy!
Nutrition
Calories: 465kcal