Protein Pumpkin Spice Pancakes (Gluten-Free, Dairy-Free, + Paleo Option)
September at Love Always Nat is all about back to school nostalgia, and for me, pancakes and pumpkin flavored foods fit perfectly within that theme. In college, pancakes were my jam and I certainly got creative with the different pancake flavors and combos. One of my favorite flavors from my days at NYU still has to be pumpkin spice. Fall in New York City is quite something, and there’s nothing like some piping hot pumpkin pancakes on a cool fall morning.
Okay, so it’s not necessarily fall weather here, but it’s cooler at nights and not totally scorching during the day, so I’m taking that and running with it. I visited my mom down in Newport the other weekend, and the ocean breeze was nice enough to warrant whipping together some pumpkin spice protein pancakes. I have a great pancake recipe from Wholesum Yum that I adapted to taste a little bit more like the Jordy Cakes at Hu Kitchen that I fell in love with during my college days. The pancake recipes I’ve been adapting from Wholesum Yum have evolved and changed quite a bit, but I have to give her credit for creating such a delicious and healthy pancake recipe!
I’ve really enjoyed using her recipe as a base to play with my own pancake flavors, and really enjoyed the Pumpkin Spice Protein Pancake variation that I created. I usually eat these pancakes with a spoonful of So Delicious Coconut Whip, fresh fruit, and some roasted pepitas, but this time around, I threw in a chopped bar of Hu Kitchen Salty Dark Chocolate, gave the pancakes a drizzle of maple syrup and a sprinkle of Zukkee Kitchen granola, which is seriously the best granola. But really though, it’s dangerous.
These Pumpkin Spice Protein Pancakes save really well in the fridge and even the freezer, so you can always make a double batch for your weekly meal prep. If you freeze them, make sure to do so on a cookie sheet before popping them in to a container, so they don’t freeze together. When your’e ready to devour them, stick them in the microwave under a paper towel for 30 seconds. These can be easily made Paleo by subbing the oat flour for almond flour, and I even left the nutrition info down at the bottom for both variations. Hope you love these delicious, fluffy gluten-free and dairy-free pancakes as much as I do! Enjoy!
Ingredients:
1/2 cup almond flour
1/2 cup oat flour (sub for almond flour if Paleo)
1/4 cup coconut flour
3/4 cup organic canned pumpkin
1/4 cup nut milk (I used New Barn almond milk, but use whatever nut milk you prefer)
3 Vital Farm’s Pasture-Raised eggs
1/3 cup of egg whites
2 tsp Trader’ Joe’s pumpkin pie spice
1 tsp vanilla
1 tsp baking powder
2 tbsp Lakanto Golden Monkfruit Sweetener (add more if you want sweeter pancakes)
4 scoops Vital Proteins or Thrive Market collagen (can sub for 2 scoops vanilla protein)
1/4 tsp sea salt
Optional add ins: toasted or spiced pecans, chocolate chunks, pumpkin seeds, etc.
Avocado oil for pan
Directions:
In a medium bowl, whisk together all dry ingredients.
In a separate mixing bowl, whisk together the wet ingredients: eggs, egg whites, pumpkin, nut milk, and vanilla extract. Mix until the batter should be the consistency of typical pancake batter. (If it's too thick, add a little more nut milk.)
Preheat a pan or griddle with avocado oil over medium-low to medium heat. Drop the batter with a cookie scooper* onto the hot pan. Cover and cook until bubbles start to form, about 1.5-2 minutes. Flip and cook another for about another 2 minutes, until browned on the other side. Repeat with the rest of the batter (try not to lick the bowl clean).
*I like smaller pancakes so I usually scoop the batter with my 1-1/2 tbsp cookie scooper which also keeps the pancake size more consistent. Feel free to make them bigger or smaller, but keep in mind the nutrition at the bottom of the page is based on the serving size I generally consume, which is 4 small pancakes
NUTRITION:
Recipe Makes: 16 silver dollar pancakes Serving Size: 4 pancakes. Calories: 257 Fat: 13g Saturated Fat: 3g Cholesterol: 140mg Sodium: 432mg Potassium: 173mg Carbohydrates: 16g Fiber: 4g Sugar: 3g Protein: 22g Vitamin A: 41% Vitamin C: 4% Calcium: 73% Iron: 11%
NUTRITION for Paleo Option:
Recipe Makes: 16 silver dollar pancakes Serving Size: 4 pancakes. Calories: 307 Fat: 19g Saturated Fat: 3g Cholesterol: 140mg Sodium: 432mg Potassium: 173mg Carbohydrates: 13g Fiber: 5g Sugar: 4g Protein: 24g Vitamin A: 41% Vitamin C: 4% Calcium: 73% Iron: 12%