I’d like to eat my weight in these pancakes every morning. They’re fluffy, moist and all things wonderful. They also happen to be dairy-free and gluten-free, making me a firm believer of the best things in life being free.
The pancake base is made of oats, coconut flour, pumpkin puree, egg whites, unsweetened almond milk and protein powder. I use Select Protein in Snickerdoodle flavor and cannot recommend it enough. Select is made of a high quality blend of casein and whey protein and the flavor is spot-on. I’ve used it in a ton of recipes, most recently this Pumpkindoodle protein shake that I nearly lost my mind over. SO delicious!!!!
Anyway, back to pancakes. They’re like a big fluffy cloud that I want to take a nap on. The perfect lazy Sunday morning stack of pancakes that won’t put you in a food coma afterwards. We’ve all been there… lookin’ at you, iHop.
If you’re already over the pumpkin craze, you can substitute the pumpkin puree for mashed banana and turn them into Banana Chocolate Chip Oat Pancakes – trust me, equally delicious. You can also leave out the chocolate chips or exchange them for nuts if you’re trying to further reduce the carb content. Though if I may recommend using Enjoy Life’s dark chocolate morsels – they really revved the ‘decadence-factor’ up to 10.
Ok, enough rambles. Let’s have breakfast!
Fluffy Pumpkin Oat Chocolate Chip Pancakes
Makes 5 medium-sized pancakes. Serving size: 2.5 (half the recipe)
- 1 scoop (30 grams) protein powder of choice – I recommend either plain, vanilla or something cinnamon-flavored
- 1/4 cup old fashioned oats – I used Bob’s Red Mill gluten-free rolled oats
- 2 tbsp coconut flour
- 1/3 cup pumpkin puree – I used Libby’s
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup liquid egg whites
- 3 tbsp dark chocolate chips – I used Enjoy Life’s
- Heat a non-stick skillet or griddle over medium heat. Spray with non-stick cooking spray.
- In a large bowl, whisk all ingredients (except chocolate chips) until well combined. The batter will be thick.
- Add chocolate chips and mix until well incorporated.
- Spoon onto griddle, creating ~5 medium-sized pancakes. Cook for ~4-5 minutes, flip and cook for an additional 2-3 minutes. Serve with toppings of choice.
Nutrition facts per serving (half of recipe; 2.5 pancakes) – will vary depending on brand of protein powder
Calories: 295; Total Fat: 12 gm; Saturated Fat: 6 gm; Cholesterol: 5 mg; Sodium: 265 mg; Carbohydrates: 28 gm; Fiber: 8 gm; Sugar: 9.5 gm; Protein: 24 gm