Gluten-Free Pumpkin Protein Pancakes – DELICIOUS

I am not sure if there is anything better than a leisure morning where you perhaps slept in a little (that would be around 6 am for me LOL), made your coffee and drank it slowly, took a walk and then made an amazing breakfast like these pancakes. Sounds like my favorite way to start a Saturday morning!!!!!

These pancakes are seriously AMAZING! It’s the same recipe I use for my waffles only in pancake form – and the taste and texture are just flawless! If you LOVE fluffy, golden pancakes but don’t want to eat refined flour and a ton of empty, useless calories -this recipe is definitely for you! It’s very fast and easy and SIMPLE and is sure to become a staple at your house because of the diversity of the batter! They are loaded with healthy carbs, fiber, protein, healthy fat – perfect macros! Filling but not heavy.

This exact batter can also be made into a waffle for a totally different flavor. It’s funny how different cooking methods can do that to identical ingredients.

INGREDIENTS – Serves 2-3

  • 3 whole eggs (or two eggs and 2 tbsp egg whites)
  • 1 cup old fashioned oats
  • 1/2 banana
  • 1/2 cup canned pumpkin (no sugar added)
  • 1 scoop vanilla protein powder (I haven’t tried this with plant protein, so I am not sure the texture will turn out the same. Proceed with caution!)
  • 1 heaping tbsp plain yogurt (I like organic, full fat, Seven Stars Farm brand but I am sure any plain yogurt will do, I have not tried Greek in this recipe)
  • A few dashes of pumpkin pie spice
  • Splash of nut milk of choice (to help thin the batter a touch if needed)


  1. Place all ingredients in a ninja blender or something similarly powerful and blend until well combined. Take a look inside and scrape the sides of the blender in the corners to make sure all the protein powder is blended thoroughly.
  2. Now, take a cast iron pan (I like cast iron! I do not use non-stick pans as those are quite toxic with the chemical coating…but use whatever pan you are comfortable with). Put 1 tbsp avocado or coconut oil in the pan and turn over medium-high heat.
  3. When the pan is hot and the oil is slightly bubbling, pour 3 small pancakes into the pan (probably around 1/4 cup of batter at a time, do not crowd the pan). Allow to cook on the first side 90 seconds – 2 mins over medium heat.
  4. Then use a spatula and carefully flip each pancake (the pancake will release from the pan when ready to flip), and cook an additional 1 minute on the next side. You may need to turn the heat down just a touch, just below medium, to make sure they don’t get too browned.
  5. Repeat this method until all batter is used up! I take the lid off my ninja and use a spoon to scrape out all remaining batter towards the end so I don’t waste any of it!
  6. Serve with whatever toppings you like. I usually do a little Kerrygold grass-fed butter, berries, and monk fruit syrup and a few crushed walnuts or pecans!

These reheat well in the microwave too! I would do 30 seconds – 50 seconds depending on how many you are reheating.


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