Fall Pumpkin Pancakes
I don’t know about you, but fall is one of my favorite seasons. And in Texas, that is about 2 weeks out of the year. With very little leaves changing color. But that first cool front, well, there’s just no greater feeling!
So, when the temps finally drop out of the 90s I pull out every pumpkin, pumpkin scent, and pumpkin spiced thing I can find. Literally. That’s why I had to create a healthy, protein-packed pumpkin pancake recipe!
By the way, is this not the absolute cutest decoration?! I have 4 dogs, but for some reason I find the need to have every dog decoration I can find. I guess rather than a crazy cat lady, I’m a crazy dog lady?
I really wanted to try to make these vegan-friendly, but without the egg they just didn’t form up well enough. I haven’t played around with a flax egg yet, but if you do, let me know how it comes out!
Fall Pumpkin Pancakes
Ingredients
- 1 cup Oat Flour
- 1/4 cup Vanilla Protein Powder
- 1 tsp Baking Powder
- 3/4 tsp Pumpkin Spice
- 1/4 cup Pumpkin Puree
- 3/4 cup Almond Milk
- 1 Egg
- Toppings: Pure Maple Syrup
- Cinnamon
Cooking Directions
- Combine dry ingredients then add wet ingredients to the dry ingredients. Whisk until fully mixed. Batter will be slightly thick. Using a nonstick pan, add 1/4 cup of pancake batter and spread so that the pancake is thin. Cook on medium heat. Flip after the top starts to become firm. Cook for about 30 seconds once flipped. Makes 8 pancakes. Enjoy!
