If you love making protein pancakes but sometimes wish it wasn't such a messy ordeal - this version of Pumpkin Protein Pancakes is definitely for you!
Our regular Pumpkin Protein Pancake recipe uses Oat Flour, and we've had many readers report not being able to find it at their grocery store. A few weeks ago, on a regular outing to Vitamin Shoppe, I found a bag of Flapjacked Buttermilk Protein Pancake Mix. I love my recipe, but I'm always up for trying something new!
This pancake mix is LEGIT. The pancakes taste just as good as my made-from-scratch ones, and they have tons of great recipes on their website, too. In no time, I was experimenting with different add-ins and made these Pumpkin Protein Pancakes.
Seriously girls - order a bag of Flapjacked and you don't need to worry about stocking special gluten-free flours and dragging them all out of your pantry when you want pancakes. With this bag of mix, you're only minutes away from a high-protein, high-fiber pancake breakfast.
Buy Flapjacked Protein Pancake and Muffin Mixes HERE
Serves 3 - Adapted from Flapjacked
1 cup Flapjacked Protein Pancake Mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. baking powder
3/4 c. unsweetened almond milk
1/2 c. canned pumpkin puree
1/2 tsp. vanilla extract
1 egg + 2 egg whites
1. In medium bowl, combine dry ingredients. In another bowl, combine remaining ingredients. Add in dry ingredients and mix well. Let sit 3-5 minutes while you turn a nonstick skillet onto low heat. The batter will start to form bubbles and thicken as it rests.
2. Using a 1/4 measuring cup, pour batter into 12 pancakes. Let cook until no more bubbles are forming in the center and the edges look dry. Flip and cook other side until golden brown, about 3 minutes longer.
Serving size: 4 pancakes