Gluten-Free Pumpkin-Raisin Pancakes with Honey and Greek Yogurt

These grain-free, protein-packed pancakes are suitable for everyone, not just those avoiding gluten.

Pumpkin Pancakes
Food Delight / EyeEm / Getty
Calories 535
Protein 29g
Fat 25g
Carbs 49g
Fiber 6g
Calcium 292mg
Food Delight / EyeEm / Getty

For more healthy, and protein heavy recipes click here

Gluten-Free Pumpkin-Raisin Pancakes with Honey and Greek Yogurt Servings: 1
You'll need
  • 1⁄2 cup canned pumpkin puree
  • 2 fortified eggs, beaten
  • 1 tbsp sunflower seed butter or soy nut butter
  • 1⁄4 tsp ground cinnamon
  • 2 tsp canola oil, divided equally
  • 1⁄4 cup California raisins
  • Toppings: 1⁄2 cup fat-free, plain Greek yogurt
  • Toppings: 1⁄2 tsp vanilla extract
  • Toppings: 1 tsp honey
1. In a medium bowl, combine the pumpkin, eggs, sunflower seed butter, and cinnamon. Heat a 10-inch nonstick skillet over medium-high heat.
2. Heat 1 teaspoon of the oil. Add about 1⁄4 cup of batter for each pancake to the skillet (makes roughly four pancakes). Sprinkle each of the pancakes with 1 tablespoon raisins.
3. Cook pancakes until they are firm and slightly brown (about 3 minutes), then flip and briefly brown the other side (about 30–45 seconds.)