Gluten-Free Pumpkin Pancakes
These fluffy Gluten-Free Pumpkin Pancakes are perfection! Packed with Fall spices, protein, and real pumpkin, these guilt-free flapjacks will satisfy your cravings without the gluten.
Ingredients
- 1 cup gluten-free 1:1 baking flour
- ½ serving vanilla protein powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice blend
- ½ cup pumpkin puree
- 2 eggs
- 3 tablespoons olive oil, or preferred oil + more to coat the pan
- 1 teaspoon vanilla extract
- 2 tablespoons 100% pure maple syrup
- ⅓ cup unsweetened plain almond milk, or milk of choice
Instructions
- In a large bowl, combine flour, protein powder, baking powder, baking soda, salt, and Pumpkin Pie Spice Blend.
- In a medium bowl, combine pumpkin puree, eggs, olive oil, vanilla extract, maple syrup, and almond milk.
- Pour wet ingredients into flour mixture and stir until just combined.
- Heat griddle or pan to medium-high heat. Make sure griddle/pan has been heated for a couple of minutes. Coat with olive oil.
- Use a cookie scoop or a ¼ cup measuring cup to scoop out pancake batter and pour onto the pan. Continue creating as many pancakes as will fit in the pan without them touching.
- Cook for approximately 3-4 minutes on the first side, flipping when the pancakes are golden brown. Cook for another 2-3 minutes on the next side until golden brown.
- Turn heat down a little so that the next batch doesn't burn. Recoat the pan with oil, then cook the remaining pancakes.
Calories: 115kcal, Carbohydrates: 13g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 36mg, Sodium: 226mg, Potassium: 56mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1955IU, Vitamin C: 1mg, Calcium: 88mg, Iron: 1mg
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