Hold up…Freeze….somebody bring me back some pumpkin please….
Tis the season!  From pumpkin spice-sugar bomb latte obsessions to pumpkin spice shower gel….ewww….(Jk. I’ve never heard of such a thing, but I wouldn’t put it past Bath & Body Works to market that) All pumpkin errythang is among us. 
Yesterday I spent the morning in the kitchen testing out this gluten free, protein-packed pumpkin pan(oat)cake recipe to share with yall.  I adapted it from the original recipe posted on Running to the Kitchen.  While some of you Paleo lovers may still prefer to make the original recipe, I felt the need to recreate it to fit my preference.  Lawd knows I’d rather have my gluten free oatcakes over almond flour-coconut flour pancakes.  I put my revamped recipe to the Rick-taste-test-o-meter and they passed.  Get out your bowls, whisks, and pans.  Bring out the pumpkin and let’s get cookin’!
Serving size:
Makes 10 oatcakes.  I calculated the macros below at 2 oatcakes per serving. Cause who really eats just one?
These are the ingredients/brands I choose to use. Feel free to use whatever flaxseeds, protein powder, egg whites and oats you prefer.  The decadent blend of chia & flax seeds (pictured above) is by far my favorite. I highly recommend trying it sometime. It may just change your life.
  • 1 cup gluten free quick oats
  • 2 Tablespoons of flaxseeds
  • 2 scoops of vanilla protein powder
  • 1 Tablespoon of cinnamon
  • 2 teaspoons of pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1 cup pumpkin puree
  • 1 1/2 cups egg whites
  • few drops vanilla liquid stevia (original recipe called for honey)
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts (optional)
  • Organic coconut oil cooking spray for the pan
Get to Flippin:
  • Heat a stove top pan/griddle over medium heat.
  • Combine dry ingredients in a bowl.
  • Whisk together wet ingredients in a small bowl.
  • Add wet to dry ingredients and stir together.
  • Spray pan with coconut oil
  • Scoop batter in ¼ cup onto pan and flatten into pancake shape 
  • Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side
**Because I can’t ever seem to cook the pancakes thoroughly, I actually set my phone timer for each oatcake to make sure I cooked them just right as per the step above. This may explain why it took me an hour to make 10 oatcakes.
Nutritional Breakdown: (2 oatcakes = 1 serving)
This comes out to a 46% Carbs/40% Protein/14% Fat breakdown.  If you’re afraid of a little high quality carbohydrate goodness then you may want to make another version.  Or eat a CalTeen bar…“It just burns up all your carbs”  😉
If adding1/4 cup walnuts to the recipe nutritional breakdown is:
~206 calories
~6.4 g fat
~19.6 g carbs
~16.7 g protein