Perfect Pumpkin Protein Pancakes



2 cups of gluten free oat flour (can make with old fashioned or steel cut oats. Just add to a high powered blender and blend until a flour like consistency)

1 cup of pumpkin purée (not pumpkin pie filling)

2 large eggs (can sup for flax eggs if vegan)

1 tsp of baking soda

1 scoop of Further Food Collagen (use discount code MEASUREMEWHOLE10 to save at checkout)

1-1 1/2 tsp pumpkin pie spice (depending on how much you live that pumpkin spice life)

1 scoop of protein powder of choice (I use Julian Bakery protein. They have a vanilla, glazed donut and a pumpkin spice flavor that all work great in this recipe)

*You may need to add a little water if the batter is too thick. Just add 2 Tbs at a time until batter is slightly thick. You don’t want this to be to runny either.

PerfecPumpkin ProteinPancakes4.jpg


Take oat flour, protein powder, collagen, pumpkin pie spice and baking soda and whisk all together. Add in eggs, pumpkin and water if needed and mix until batter is formed. Take 1/4 cup of batter and pour it onto a hot griddle. Let pancakes cook for 1-2 minutes on each side. Serve hot with pure maple syrup and chopped pecans for a little extra something.

Macros Per Pancakes (makes 12 a serving is 4 cakes):

Screen Shot 2018-10-27 at 8.43.41 AM.png


*You can swap oat flour out for 100% whole wheat flour or spelt flour if you are not GF but oats are a great source of fiber and protein so I would suggest keeping it.

**You can swap oat flour out for almond flour if Paleo. I wouldn’t add water if you do this.

***All text & images © Copyright Kaili Mills for Measure Me Whole.

Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot.

Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Measure Me Whole with a link back.