Flourless Protein Pumpkin Pancakes (Gluten-Free) Recipe

This recipe for fluffy, tasty pumpkin pancakes is high in protein, low in fat, and a good source of complex carbs. It makes a great breakfast.

– 2 cups rolled oats* – 3 Tbsp protein powder or collagen peptides** – 1 tsp baking powder – 1 tsp pumpkin pie spice – ½ tsp sea salt – 1 15-oz can pumpkin puree (about 1 ⅔ cups) – 4 eggs – 6 egg whites 1 cup + 1 Tbsp


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Blend oats briefly in a mixer to make flour. You want the flour to feel like flour, but it can be gritty and not smooth.


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Put the rest of the ingredients into the blender and blend them all together until the mixture is smooth.

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Heat a large pan on medium-high. Cover the bottom with 1–2 teaspoons of avocado oil (or other cooking oil).

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As soon as the pan is hot, add about ¼ to ½ cup of batter, based on the size of the pancake you want. I use ⅓ cup for each pancake.

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It should take about two to three minutes of cooking time for the sides to get hard. Flip the pancake over and cook for another minute or two, until it's fully cooked.

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Do it again with the rest of the batter. Note: On a 12-inch plate, I usually cook three pancakes at once.

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Feel free to add your favorite toppings to the pancakes and enjoy! These taste great with Nuttzo, butter and honey, or both. Also, sliced banana is great!

Also See

Taco Stuffed Delicata Squash Recipe