Pumpkin Pancake Bowl (GF, DF)
If you haven’t tried the Viral Protein Pancake Bowl yet, you’re missing out. It’s been one of my favorite breakfast recipes to make that actually keeps me full! This version is perfect for fall, adding pumpkin puree and pumpkin spice for all the comforting flavors and a softer texture.
Ingredients:
1/4 cup pumpkin puree
1/3 cup egg whites (2 egg whites)
2 tbsp oat flour (or any gluten free flour, I’ve also used gluten free rolled oats before)
1 scoop vanilla protein powder (not all protein powders work, my favorite is from Truvani)
3 tbsp almond milk (or dairy free milk)
1/4 tsp baking powder
vanilla extract
pumpkin pie spice or cinnamon
toppings of choice (coconut yogurt, warm berries, seeds, bee pollen, honey, etc.)
Recipe:
Combine everything in a microwave-safe bowl until you reach a smooth pancake batter consistency.
Cover the bowl with a paper towel and microwave for two minutes.
Check the consistency and add another thirty seconds to one minute if needed - you want this to still be a little soft and not completely firm!
Add toppings of choice and enjoy!
Let me know if you’ve tried other versions of this viral recipe before!