Pumpkin Pancakes

Wheat free, gluten free, dairy free, high protein pancakes!

Carolyn’s Pumpkin Pancake Recipe
I love pumpkin pancakes, you can eliminate pumpkin, add fresh blueberries, applesauce (6oz) or even a little yogurt (6oz).
Bob’s Red Mill – Gluten Free (wheat and dairy free too) Pancake Mix is the easiest.
Follow directions for pancakes on bag + see below for additions/changes…
Hemp Milk (instead of Milk)
Olive oil instead of “vegetable oil”
In addition add:
1/2 can organic pumpkin (8oz)
5 tablespoons hemp hearts (optional) see info below.
2 scoops Whey Protein powder, either Solgar or Tera’s (Vanilla of course)
1/2 cup egg whites

You may need a touch more hemp milk to get just the right batter consistency but I add that last when mixing.

The recipe makes 7 – 14 pancakes depending how big you make them, I can rarely get more than 7 out of a batch ( :

Note: If you can’t find Bob’s Red Mill Pancake Mix you can use Red Mill’s gluten free baking flour and use a standard pancake recipe:

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 2 tablespoons olive oil
  • add the above additional ingredients

 I made these for dinner the other night, so good!