Pumpkin Protein Pancakes. Vegan. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 cup rolled oats
  • ½ cup of canned pumpkin
  • ½ cup of protein powder (your choice)
  • 1 cup your choice of non-dairy milk (add additional milk if your batter is overly thick - 1 tsp at a time)
  • 1 tsp of ground cinnamon
  • ¼ tsp of ground nutmeg
  • ½ tsp of baking powder teaspoon
  • ¼ tsp baking soda
  • ¼ tsp of salt (Himalayan salt)
  • Oil or vegan butter for cooking
  • Optional toppings:
  • Syrup
  • Nuts
  • Seeds
  • Fresh fruit
  1. Add your oats to a blender or food processor and pulse until you have a chunkier oat powder.
  2. Then add your remaining ingredients.
  3. Pulse several times until the batter is well-blended, about 45 seconds.
  4. Preheat your griddle or pan, add your choice of oil (walnut works nicely) or non stick spray.
  5. Ladle your batter into your prepared pan.
  6. Cook, over medium heat, for 3 minutes or until the edges are golden.
  7. Flip and cook for another minute or so.
  8. Remove and serve immediately.
Recipe by Knead to Cook at https://kneadtocook.com/pumpkin-protein-pancakes-vegan-gluten-free/