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Pumpkin Protein Pancakes
www.theconsciousplantkitchen.comThese Pumpkin Protein Pancakes are easy, healthy fall pancakes packed with 16 grams of proteins. Plus, they are plant-based, made without eggs or dairy, and vegan-friendly.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-protein-pancakes/ or scan the QR code here ➡️
Servings: 3 serve (3 pancakes, 1/4 cup each)
Calories: 382.6kcal
Ingredients
Wet Ingredients
- ¾ cup Canned Pumpkin Puree (note 1)
- 1 tablespoon Avocado Oil
- ¾ cup Unsweetened Almond Milk
- ½ cup Water
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 1 cup All-Purpose Flour (note 3 for options)
- ½ cup Oat Flour
- 2 tablespoons Coconut Sugar (note 2)
- ⅓ cup Vanilla Protein Powder
- 1 tablespoon Baking Powder
- 2 ½ teaspoons Pumpkin Pie Spices or ground cinnamon
Instructions
- In a large mixing bowl, whisk all the wet ingredients: pumpkin puree, oil, almond milk, water, apple cider vinegar, and vanilla extract. Whisk until smooth.
- In another bowl, whisk the dry ingredients: flour, oat flour, protein powder, coconut sugar, pumpkin spices, and baking powder.
- Stir the dry ingredients into the wet until the batter is thick and consistent.
- Warm a non-stick pancake griddle over medium heat and grease generously with oil. Pumpkin pancakes tend to stick more to the pan, so oil is a must.
- Scoop out three tablespoons of batter per pancake, use the back of a spoon to spread the batter, and make the pancake thinner. Cook for 2-3 minutes on one side or until the sides are dry and set so you can easily slide a spatula under the pancake to flip it over.
- Flip and cook for an extra 1-2 minutes on the other side.
- Serve with maple syrup, banana slices, or almond butter for a boost of proteins.
Storage
- Store in an airtight container in the fridge for up to 3 days or freeze for up to one month in zip-lock bags for later.
- Rewarm in the microwave or toaster oven.
Notes
Note 1: Homemade pumpkin puree works if made from steamed or roasted pumpkin, not boiled, or you would need more flour to balance the extra moisture.
Note 2: Any crystal sweetener works, such as white sugar or sugar-free erythritol. Avoid liquid sweeteners like maple syrup that make the batter gummy.
Note 3: Only oat flour works in this recipe, but the pancakes won't be as fluffy and grittier. Also, you need to set the batter aside 10 minutes before cooking the pancake to let the fiber from the oat bind with the ingredients.
All-purpose gluten-free flour works if you use a 1:1 gluten-free flour blend containing gum like Bob Red Mill's All-purpose Gluten-free flour.
Almond flour or coconut flour won't work in this recipe.
Nutrition
Serving: 4pancakes | Calories: 382.6kcal | Carbohydrates: 61.1g | Protein: 15.9g | Fat: 8.6g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 4.3g | Cholesterol: 24.6mg | Sodium: 562.1mg | Potassium: 297mg | Fiber: 4.4g | Sugar: 8.6g | Vitamin A: 9532.3IU | Vitamin C: 2.6mg | Calcium: 406.1mg | Iron: 4mg | Magnesium: 58.6mg | Phosphorus: 275.3mg | Zinc: 1mg