Ingredients You'll Need

• Canned Pumpkin: ’Tis the season when canned pumpkin is abundant in stores for the upcoming holidays, making it an easy ingredient to grab and keep on hand. I suggest choosing 100% plain pumpkin puree, as it’s convenient and quicker to incorporate into this recipe. Fresh pumpkin can alter the moisture content of the pancakes and add a stringy texture.
• Gluten-Free Pancake Mix: As we’re all busy, this can be a useful option rather than making everything fully from scratch. Save time and money by avoiding buying multiple ingredients you may not use for a while.
• Protein Powder: This is an easy way to make your pancakes protein-rich and easy to mix into the gluten-free pancake mixture without significantly changing the texture. Be mindful when choosing a protein powder, as they’re not all created equal. Look out for and try to avoid chocolate flavoring, caffeine, mint, sugar alcohols, and gums, as these can trigger digestive upset in some people.

How to Make Pumpkin Protein Pancake 

• Mix the dry ingredients separately from the wet ingredients.
• Combine gently to avoid dense or rubbery bites.
• Use ¼ cup to portion out the batter on the flap top to cook evenly and make it easier to flip.
• Flip once the edges of the pancake look dry.
• Serve with a side of eggs or diced GERD-friendly fruit salad 

Tips, Substitutions, and Variations

• Because pancake batter is easy to over-mix, which creates a dense or rubbery texture, gently incorporate the wet components into the dry flour and protein powder mixture. Don't worry about whisking out every single lump! Leaving a few minor pockets intact keeps you from overworking the batter, letting the leavening agents give you a light, fluffy rise.
• If you do not love the idea of protein powder as an option, you can try incorporating ½ cup of Greek yogurt instead.
• For a well-rounded breakfast during busy mornings, feel free to elevate your stack with chopped banana slices, a side portion of lactose-free yogurt, or a light smear of nut butter. Keep in mind that individual sensitivities vary, so feel free to tailor your toppings according to your own body's comfort and tolerance!

Storage and Reheating

• For meal prep throughout your busy week, divide your stack into individual portions right away. Avoid leaving them out at room temperature to cool down slowly, as rapid chilling is key to food safety. When stored properly in an airtight container, these batch-cooked pancakes will stay fresh in your refrigerator for three to four days,
• Freezer: Allow the pancakes to fully cool in the refrigerator in single layers; this helps prevent the pancakes from cooling and becoming soggy. Once cooled, place into a freezer-safe bag or container and place in the freezer.
• Reheat: Place 2-3 pancakes into a damp paper towel and place into the microwave for 30 to 60 seconds. The damp towel helps keep the pancakes moist without drying out while reheating.

FAQs

Can you make pumpkin pancakes without protein powder? 

How do you prevent them from becoming dry or rubbery? 

Can you freeze pumpkin protein pancakes? 

Are these suitable for people with GERD? 

Conclusion

GERD-Friendly Pumpkin Protein Pancake

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These warmly spiced pumpkin protein pancakes combine gluten-free pancake mix, pumpkin purée, oat milk, and vanilla protein powder for a filling fall-inspired breakfast.

Servings: 4 servingsPrep: 5 minsCook: 10 minsTotal: 15 minsDifficulty: Easy

AmericanBreakfastGERD-friendlyDairy-Freegluten-free

Ingredients

1 1/3 cups gluten-free pancake mix

2 scoops Sunwarrior vanilla protein powder

1 tablespoon ground cinnamon

1 cup gluten-free oat milk

1/4 cup 100% canned pumpkin purée

1 large egg

4 tablespoons avocado oil

1 teaspoon vanilla extract

Additional avocado oil for the pan, as needed

Instructions

1

Combine the dry ingredients. Whisk the pancake mix, protein powder, and cinnamon in a large bowl until evenly distributed.

2

Combine the wet ingredients. Whisk the oat milk, pumpkin, egg, avocado oil, and vanilla in a separate bowl until smooth.

3

Prepare the batter. Gradually pour the wet mixture into the dry ingredients, stirring just until combined. A few small lumps are fine.

4

Heat the pan. Warm a griddle or nonstick skillet over medium heat and lightly coat the surface with avocado oil.

5

Portion the pancakes. Scoop ¼ cup of batter onto the hot pan for each pancake, leaving room between them for easy flipping.

6

Cook and serve. Cook until bubbles form and the edges set, then flip and cook until golden and completely heated through.

Nutrition Facts

Per serving

Calories
390

Fat
18.0g

Carbs
45.0g

Protein
14.0g

Fiber
4.0g

Sodium
515.0mg

Sugars
5.0g

Sat. Fat
2.0g

Notes

Serving Size: Approximately 3-4 pancakes.
This recipe uses Vanilla Sunwarrior Protein Powder and Great Value Gluten-Free Pancake and Waffle Mix.