Hi there!

Just whipped up a batch of fluffy pro­tein pump­kin pan­cakes and thought you might like to give them a try. They’re nice and fill­ing and loaded with healthy ingre­di­ents. These are dairy free which makes them one of my favourite recipes but we can talk about dairy another day…

Noth­ing from the box here. Enjoy!

Per­fect Pump­kin Pancakes

1 cup rolled oats (whirled in the blender till it resem­bles flour)

¹⁄₂ cup liq­uid egg whites

¹⁄₂ cup unsweet­ened vanilla almond milk*

¹⁄₂ cup canned pure pumpkin

1 T chia seeds (optional)

¹⁄₂ tsp each cin­na­mon, ground ginger

¹⁄₄ tsp each nut­meg, allspice

or 1 tsp pump­kin pie spice

pinch of salt

sugar, honey, sweet­ener, to taste (I don’t think they need this but it’s optional)

If you’d like to bump up the pro­tein, please feel free to add a scoop of vanilla pro­tein pow­der. Enjoy!

1. In a mix­ing bowl, com­bine oat flour with remain­ing ingre­di­ents and stir until thor­oughly incorporated.
2. In a non-​stick or sprayed fry­ing pan, over medium heat, drop about ¹⁄₄ cup bat­ter into pan­cake rounds.
3. Cook until browned on one side; flip and con­tinue to cook another 5 min­utes or so. These are dense so be sure to cook them all the way through.

Serve with your favourite pan­cake topping.

* I really like this brand. Great nutri­tion­als too.