Gluten Free Pancakes Recipe – High Protein Pumpkin
Easy high protein, gluten-free pancakes. Make a bunch to freeze for ready-made breakfasts all week.
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Servings: 8 pancakes
Combine ingredients in blender or hand mix in a batter bowl. If using a blender, start with the wet ingredients first. If hand-mixing, start with the dry.
Preheat nonstick pan on medium heat.
Coat pan with a bit of oil or butter.
Pour batter for desired size pancakes and heat for about 2 minutes.
Once golden around the edges, flip and cook the other side for about 2 minutes.
Plate and sprinkle with powdered sugar. (optional)
Serve with butter and syrup or whatever your favorite pancake condiments.
Calories: 151kcal | Carbohydrates: 20g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 196mg | Potassium: 121mg | Fiber: 3g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 2.2mg | Calcium: 101mg | Iron: 2.4mg