Gluten Free Pumpkin Protein Pancakes

For years I've been dreaming of creating a gluten-free, protein-packed pancake that that didn't fall flat or taste like cardboard. And I am telling you, these are the pancakes that make Saturday morning dreams come true all week long.

Gluten Free Protein Pumpkin Pancakes
Ingredients:
3/4 cup pumpkin purée (183 g)
1 egg
1/2 cup cashew milk (or any milk)
1 tsp apple cider vinegar 
1/2 cup GF oat flour (60 g)
1/2 cup PEScience Snickerdoodle protein powder (62 g)
1 tsp cinnamon
2 tsp baking powder
 
Combine all ingredients with a whisk. Heat skillet to medium, coat well with nonstick spray then turn down heat to medium/low before adding 1/4 cup size amounts of batter.
 
I like to cook four at a time and cover the skillet loosely with the lid from a pot to trap the heat, and ensure the middles cook as well as the outside. When the edges begin to firm up and 1-2 bubbles form, flip the pancake. Mine need about 2-3 minutes per side but watch yours carefully - low and slow is key. I cook on gas which is different than an electric stove. 
 
Re-coat the skillet with nonstick spray between each batch.
 
The entire recipe makes 2 generous servings (10 pancakes) at about 440 total grams cooked/cooled.
 
#macros for 1 serving (5 pancakes) 
300 cals/28 carb/6.5 fat/32 protein/6 fiber
 
Recipe listed in #myfitnesspal: Katie Crokus Pumpkin Protein Pancakes 
 
You can see from the photos that to me, these pancakes don’t need much in the way of toppings; but there is no doubt they’d be even more irresistible stacked with layers of fruit, pecans, maple syrup, cocoabar in a jar iced oatmeal cookie spread, the NEW CBJ protein peanut butter, my cream cheese frosting and anything else you dream up! 
 
What will YOU add? I'd love to know!

Recipe Notes:

*Use any flavor of #pescience that sounds good to you; personally I think pumpkin spice, vanilla or cake pop would also be outstanding - code Katie always saves 15%.
*I cannot guarantee the same rise and results with other protein powders, but please let me know if you have success with another so I can share it with our community. All I ask is that you don't tell me the recipe doesn't work if you haven't tried it with PEScience!
*Next up I'll try it with this one, which I always save for protein ice cream to see how it compares.
*You can use puréed sweet potato in place of pumpkin; I tested this, and it was delicious but I thought pumpkin would be most accessible, so I went with that one for the recipe (possibly applesauce would work too, but I didn't test it).
*Use a flax egg as a substitute for the egg, but please don't use egg whites; in the absence of any oils we need the fat from the yolk.
*The ACV contributes to the loft and integration of flavors, so I don’t recommend leaving it out.
*To store, place in an airtight container and keep in the fridge for up to 5 days.
*These travel beautifully wrapped in foil. I carried mine on a plane at room temperature. Refrigerate once you arrive at your destination.
*To reheat, simply microwave or warm in a nonstick pan over low heat.

#protein #glutenfree #pumpkinrecipes #pancakes #glutenfreebreakfast #pancakerecipes #highprotein #macrofriendly #lowfat #preworkout