If there’s one thing I’ve learned in my time here on earth, it’s that there will never be too many pancake recipes! These baked pumpkin collagen pancakes are unique in that they taste like pancakes, but are baked in the oven instead of pan-fried. This is a time-saver and also great for meal-prepping. I often make a double batch and freeze the individual squares to have on those mornings when I need something quick and healthy.
Collagen is one of my favorite ingredients at the moment, and I am using any and every excuse to get more of it into my diet. I added 2 tablespoons of unflavored collagen in these baked pumpkin collagen pancakes, which is also a fantastic protein boost! Vanilla collagen would also be great, just leave out the vanilla extract.
Now, what to do with that pesky half can of leftover pumpkin puree? My first recommendation would be a double batch of these baked pumpkin collagen pancakes—as I already mentioned—followed closely by pumpkin overnight oats! Or try your hand at a pumpkin dutch baby pancake, or any of your favorite pumpkin recipes.
Baked Pumpkin Collagen Pancakes
- 2 qt Pyrex baking dish.
- 3 eggs
- 1 cup pumpkin puree
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup coconut milk + 1 tsp apple cider vinegar
- 1 cup oat flour
- ½ cup almond flour
- 2 tbsp unflavored collagen powder
- 1 tbsp vanilla
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp pumpkin pie spice
- 1 tbsp butter for greasing pan
- Preheat the oven to 400 degrees. Mix together the milk and apple cider vinegar and set aside. Butter a 2 qt pyrex baking dish.
- In a large mixing bowl, whisk together the ingredients in the order listed. Stir until just incorporated.
- Pour the batter into the buttered baking dish. Bake for 20 minutes.
- Place the baking dish on a cooling rack for 5-10 minutes before cutting the pancake into 6 squares. Serve with almond butter, bananas, honey, or maple syrup.
- If freezing leftovers, allow the squares to cool completely before wrapping each square individually in plastic wrap.