Pumpkin Protein Pancakes (Gluten Free)
There something about pancakes that just scream brunch to me. When I was little, my dad used to spend Saturday mornings making a big stack of pancakes, a bunch of fried eggs, and a plateful of fried sausage for a fun breakfast. Normally, he would make the sausage for himself, but he would always let us steal a piece of two. Maybe that is why Saturday’s seem like the kind of days to spend eating a late, big breakfast.
These pancakes are not only deliciously pumpkin flavored and perfect for a lazy Saturday, but they are packed protein, which make them ideal for pre-or post workout meals.
Enjoy these pancakes topped with maple syrup or honey and a side of eggs for even more protein!
Ingredients
- 1 1/2 c. Oat four
- 2/3 c. Designer whey protein (I used the unflavored kind)
- 1/2 tsp. Cinnamon
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- Pinch of salt
- 1/8 tsp. Allspice
- 2 eggs
- 1/2 c. Canned pumpkin
- 1 c. Milk (almond, cow, etc)
- 1/4 c. Honey
Method
Mix dry ingredients together. Set aside and mix wet ingredients together. Blend both wet and dry together. Place 1/3 c. of batter onto skillet and cook until top is bubbly. Flip once most of the bubbles are gone. Cook until the other side is golden brown.
Serve warm and top with pure maple syrup!
Questions of the Day
- What is your favorite brunch food?
- Do you like pancakes or waffles better?
- Are you a pumpkin fan? Yeah or nay?