Ingredients
Scale
- 1 cup oat flour (blended rolled oats)
- 1 scoop (approx. 30g) vanilla protein powder (whey or plant-based)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup liquid egg whites
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Cooking spray or a small amount of coconut oil
Instructions
- Step 1: Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, pumpkin pie spice, and a pinch of salt. Ensure there are no large clumps of protein powder remaining so the batter stays smooth.
- Step 2: Whisk Wet Ingredients: In a separate bowl, combine the pumpkin puree, liquid egg whites, almond milk, and vanilla extract. Whisk these together until the mixture is uniform and the pumpkin is fully incorporated into the liquids.
- Step 3: Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to over-mix, as this can lead to tough pancakes. Let the batter sit for about 3 to 5 minutes to allow the oat flour to hydrate, which results in fluffier pancakes.
- Step 4: Heat the Griddle: Preheat a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or a tiny bit of coconut oil. You want the pan hot enough that a drop of water sizzles, but not so hot that it burns the outside before the inside is cooked.
- Step 5: Cook the Pancakes: Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges look set. Carefully flip the pancakes and cook for another 2 to 3 minutes on the other side until golden brown and cooked through.
- Cook Time: 25 minutes