Pumpkin Protein Pancakes (gluten free)

Pumpkin Protein Pancakes

My most favorite recipe for pancakes is actually one of the healthiest versions I have ever come across. These Peanut butter Protein Pancakes from Minimalist Baker have been our go-to ever since I first found the recipe about a year ago.  However, when I made them for my family, my sister said she did not like the peanut butter taste.  That got me thinking about possible modifications to this recipe. Today I found a solution that we loved, I adapted this recipe to eliminate the nut butter and added … you guessed it, PUMPKIN! :-)  Hey, it’s still fall so I’m allowed to eat as much pumpkin as possible right? These still contain protein from the ground up oat flour and the added egg! They are also gluten free, and CAN be made vegan if you prefer.   These pancakes last 3 days in the fridge, and are great reheated for your Make ahead of Monday needs!

Ingredients

½ cup of almond milk
½ tsp apple cider vinegar
1 egg whisked (or one flax egg if making vegan) 
1 Tbsp maple syrup
½ tsp vanilla extract
1 Tbsp pumpkin puree
1 Tbsp coconut oil or other vegetable oil
½ tsp baking soda
1 tsp baking powder
¾ cup of oat flour (to make your own, add rolled oats to a blender and blend on high until flour forms) 
1 tsp pumpkin pie spice
¼ tsp cinnamon

Directions (makes 6 pancakes)  

1. Combine the almond milk and apple cider vinegar, stir and let sit until the mixture curdles a bit (about 3 minutes).
2. Combine the whisked egg, maple syrup, vanilla extract, pumpkin puree, coconut oil and milk/vinegar mixture in a large bowl and gently whisk to combine.
3. Add the baking soda, baking powder, oat flour, pumpkin pie spice and cinnamon to the bowl and stir until combined. 
4. Let your batter sit for five minutes while you heat your skillet on medium. 
5. Grease your skillet with butter or coconut oil (if vegan), and pour ¼ cup of batter onto the pan. If the batter gets too thick, add a tablespoon of almond milk. 
6. When bubbles appear and the edges are set, gently flip your pancakes. Cook for 1-2 minutes more and then plate! 
7. If Making Ahead of Monday, let the pancakes cool before putting them into bags and placing them into the fridge. 

Recipe inspired and adapted from Minimalist baker