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Protein pumpkin pancakes are the best fall breakfast recipe! Loaded with pumpkin spice and all the fall flavors you love, these pancakes are gluten free, low in added sugar and so simple to make! The batter is made in the blender and is so easy to make!
Add all ingredients to the blender and mix until the oats have been milled into a powder and are no longer visible.
Stop blender and scrape all the sides down and make sure there is no pockets of powder or spices left on the bottom. Blend one more time to make sure the batter is smooth and fully incorporated.
Lightly spray a preheated griddle or pan on medium heat with cooking spray (I use avocado oil) and distribute the pancake batter evenly. This batter is thick and you will need need to flatten these pancakes out to so they are equally thick all around (you don't want mountains of batter), so they will cook through evenly.
Cook 4-5 minutes on first side and check the bottom of the pancake to see if it is browning (take a peek with your spatula). If so, they are ready to be flipped.
Cook an additional 3-4 minutes until pancakes feel firm to the touch when you press down on the top (they shouldn't jiggle or feel mushy under your touch).
Substitutions:Canned pumpkin: You can also use canned butternut squash puree or canned sweet potato puree in place of canned pumpkin. You can also use homemade mashed pumpkin (from sugar pumpkins) if you prefer.Oats: The oats add fiber and healthy carbs to the recipe, however if you cannot tolerate oats, you can use almond flour or gluten free flour of choice to replace the oats!Pumpkin pie spice: If you cannot find pumpkin pie spice mix at your local grocery store, you can use an additional 3/4 tsp of cinnamon and ¼ tsp of nutmeg to replace the pumpkin pie spice blend.Protein powder: Protein powder was used to replace the typical flour in the recipe. If you don’t have protein powder on hand, you can replace it with 2/3 cup of oat flour or gluten free flour of choice.Storage:Store in the fridge for up to 4 days in an airtight container. Store in the freezer for up to a month. Be sure to freeze with layers of wax paper between the pancakes to ensure they do not stick together.