Healthy Pumpkin Pancakes make for a delicious, gluten-free, high-protein breakfast! Each serving makes three tasty pancakes that you can top with sugar-free syrup, chopped apples, and a sprinkle of Stevia.
Add all of the ingredients (except the cooking spray) in a blender or Nutribullet. Blend until smooth.
Coat a small pan with cooking spray and place over medium-high heat.
Pour a third of the batter into the pan, spreading it evenly.
Let the pancake cook for about 2 minutes, or until the edges of the pancake go light brown, before flipping it over and cooking for 2 minutes on the other side.
Transfer pancake to a plate, set aside, and cook the other two pancakes the same way.
Serve with sugar-free syrup and your choice of toppings! We recommend apple pieces and a little Stevia sprinkled on top.
This recipe is for 1 serving, which includes 3 pancakes.If you’re extremely sensitive to gluten, be sure to choose oats that are specifically marked gluten-free.If you don’t have a blender, use oat flour instead of oats and mix it by hand.You can puree your own pumpkin or buy canned pumpkin. Check the label to make sure there is nothing else added.To store for later, place pancakes on a flat surface, ensuring they are not overlapping, and freeze for 30 minutes. Then, transfer to an airtight container and freeze for up to 3 months. When you're ready to enjoy them, microwave for about one minute.