Pumpkin Protein Pancakes
I have tried many "pancakes" over the years or rather things that well meaning fitness folks would say were "pancakes" and in my mind...well they didn't taste anything like a pancake that I remembered from my childhood. These are the closest that I have found that actually satisfy that pancake craving while still feeding yourself healthy and nutritious food.
These do have a lot of ingredients BUT they are worth it and you can assemble the dry ingredients the night before and that will save you time in the morning - which we all need!
2 T gluten free or oat flour
1/2 tsp baking powder
1 scoop (22 g) vanilla protein powder (We used Perfect Fit Vanilla)
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg - up to 1/2 tsp if you love nutmeg
1/4 tsp sea salt
1 T coconut sugar
2 egg whites
1/2 tsp vanilla extract
1/4 cup pumpkin puree (not filling)
1 T - 1/4 cup dairy free milk (we used Unsweetened Vanilla Cashew Milk)
Molasses, maple syrup and butter, for topping (Optional)
1. Add the flour, protein powder and baking powder to a bowl, stir with a whisk or fork together to break up clumps. Add in cinnamon, ginger, nutmeg, coconut sugar and salt and mix well.
2. Whisk in the egg whites and vanilla extract. Stir well and then add the pumpkin puree and slowly add the milk one tablespoon at a time until a thick batter is formed.
3. Heat a frying pan on medium low heat and spray with coconut oil spray. Once pan is hot, pour 1/4 cup serving of the batter into the pan. Keep an eye on it and look for brown edges and bubbles in the middle – then flip the pancakes. Keep going until all the batter is used.
4. Top with grass-fed butter and maple syrup or whatever you like for breakfast. Be careful not to burn your tongue on a hot pancake, you might want to let them cool a bit before eating – though I know this will be hard!
1. The amount of milk you use depends on the protein powder used.
2. Adapted from thebigmansworld.com