Paleo Pumpkin Protein Pancakes
Grain free and gluten free Paleo Pumpkin Protein Pancakes made with pumpkin, eggs, flour, spices, and collagen. They make an easy and healthy protein packed breakfast or perfect post-workout meal for fall!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 (4 pancakes)
- 1/2 cup pumpkin (122 grams)
- 2 large eggs
- 2 tablespoons coconut flour
- 2 tablespoons tapioca flour
- 1 serving Vital Proteins Collagen Peptides (2 scoops/20grams)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- avocado oil or butter/ghee, for greasing
- optional toppings: maple syrup, honey, coconut butter, nut butter, chopped nuts, cinnamon...
Add pumpkin and eggs to a medium sized mixing bowl. Whisk until combined. Add the coconut flour, tapioca flour, collagen, pumpkin pie spice, and baking soda and whisk again until well combined. Let sit for 5 minutes.
Melt oil or butter/ghee in a large nonstick skillet or griddle over medium-low heat. Add about 1/4 cup of batter to the pan, forming pancakes. Cook for 2-3 minutes, then flip over and cook for another 2-3 minutes until fluffy and cooked through. Repeat with remaining batter. The batter will not bubble like your typical pancakes, so just make sure you watch them and flip after a few minutes and cook all the way through.
Serve with your favorite toppings and enjoy!
Serving: 4pancakes | Calories: 378kcal | Carbohydrates: 33g | Protein: 34g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Potassium: 149mg | Fiber: 9g | Sugar: 6g | Vitamin A: 391IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 33mg