Gluten-Free Pumpkin Protein Pancakes


Ingredients:

  • 1 cup gluten-free rolled oats, uncooked
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 scoop vanilla protein powder
  • 2 tablespoons flaxseed meal
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 medium ripe banana
  • 1/4 cup pumpkin puree
  • 2 eggs
  • 1/2 cup egg whites
  • 1/2 teaspoon vanilla extract

YIELD: about 13 pancakes

Nutrition Information:

  • Per Pancake
  • Calories - 50cal
  • Total Fat - 1.5g
  • Carbohydrates - 4.8g
  • Dietary Fiber - 0.8g
  • Total Sugars - 1g
  • Protein - 4.7g

DIRECTIONS:

In a blender, blend the oats, baking powder, salt, flaxseed meal, cinnamon, pumpkin pie spice and protein powder until the oats turn to a fine powder and everything is well combined.

Remove the dry ingredients into a small bowl, then add the banana, pumpkin puree, vanilla extract, eggs and egg whites to the now empty blender and blend until well combined.

Add the dry ingredients to the wet ingredients in the blender and blend until very, very smooth.

To cook the banana protein pancakes, heat a skillet or griddle over medium heat and melt a little coconut oil, butter or whatever fat you wish.

Pour 1/4 of a cup of the batter onto the hot griddle. I pour from the blender, into a 1/4 measuring cup, then onto the pan.

Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.

Flip using a spatula and cook an additional 2-3 minutes, or until brown and cooked through.

We like to top ours with sliced bananas, chocolate chips and real maple syrup.

This recipe was adapted from the original by asweetpeachef.com.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.