Flourless Protein Pumpkin Pancakes (Gluten-Free)
User Reviews
4.5
Flourless Protein Pumpkin Pancakes (Gluten-Free)
Description
These Flourless Protein Pumpkin Pancakes are crafted by grinding rolled oats into a coarse flour that forms the structural base. Protein powder and pumpkin puree add moisture, protein, and autumnal flavor enhanced by pumpkin pie spice and baking powder for leavening. Using both whole eggs and egg whites helps bind ingredients and lighten the texture.
The pancakes develop a tender but slightly grainy texture reflective of the oat base. Cooking on a well-oiled skillet ensures a golden exterior while the insides remain moist. The pumpkin and spices provide a mild sweetness and warmth without overpowering.
Serve these pancakes warm with simple toppings such as butter and honey, nut butters, or sliced bananas to complement their natural sweetness. They offer a filling and nutritious start to the day, especially for those seeking gluten-free or higher-protein breakfast choices.
Using gluten-free oats guarantees the pancakes are suitable for gluten sensitivities. Opt for protein powder for complete protein; collagen can be used but is not complete.
Ingredients
- 2 cups rolled oats
- 3 Tbsp protein powder or collagen peptides
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp salt sea salt
- 1 (15-oz) can pumpkin about 1 ⅔ cups, puree
- 4 whole egg
- 6 egg 1 cup + 1 Tbsp, white
Instructions
- Add the oats to a blender and blend on high speed until a flour forms. It’s okay if the flour appears slightly grainy and isn’t completely smooth, but you do want to go for a flour-like texture.
- Add the rest of the ingredients to the blender and blend until completely smooth.
- Heat a large skillet over medium-high heat and add enough avocado oil (or cooking oil of choice) to generously coat the surface, about 1 to 2 tablespoons.
- Once the skillet is hot, pour ¼ to ½ cup of batter onto the hot skillet (depending on the pancake size you’re going for. I do ⅓ cup per pancake). Allow it to cook until the sides firm up, about 2 to 3 minutes. Flip and continue cooking until the pancake has cooked through, about another 1 to 2 minutes. Repeat for the remaining batter. Note: I typically cook 3 pancakes at a time on a 12-inch skillet.
- Serve pancakes with your favorite toppings, and enjoy! I find these to be incredible with butter and honey and/or Nuttzo. Sliced banana is also amazing!
Notes
- Use gluten-free sprouted or glyphosate-free oats for the oat flour base.
- For complete protein, choose a protein powder instead of collagen peptides.
- Serve with butter, honey, nut butters, or fresh fruit like sliced bananas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Pancakes
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1of 14 | |
| Calories | 107kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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