High Protein Gluten Free Pumpkin Pancakes
Yes…They’re as good as they sound and, you guessed it, they’re also full of nutrients and protein! Did you know pumpkins are jammed packed with antioxidants and B vitamins?! A solid win for your fall recipe collection! *as adapted from Carrots n’ Cake
Ingredients
  • 2T canned pumpkin
  • 1/2 ripe banana
  • 1 egg
  • 1 scoop vanilla protein powderwe use YOLI’s Gluten Free Yes Purawhey Protein shake
  • 1T ground flaxseed
  • 1/2t ground cinnamon
  • 1/4t nutmeg
  • 2T coconut palm sugar
Instructions
  1. Combine all ingredients in blender or food processor until creamy.
  2. Heat pan or griddle over medium heat and coat with non-stick cooking spray or coconut oil.
  3. Pour the desired amount of batter onto pan or griddle.
  4. Cook each pancake for 2-3 minutes and then flip. Cook the other side for about 1 minute or until golden brown.
  5. Serve with your favorite toppings (fruit, peanut butter, Guava Maple syrup, honey, etc) & enjoy!
Recipe Notes

Happy Fall, Y’all!

Bon Appetit!!
Gluten Free Lady

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