Pumpkin Protein Pancakes
Fall is approaching and that gets me all sorts of excited for pumpkin EVERYTHING! When we cut out most grains and went Gluten Free, pancakes were one of the things we missed and it can be hard to find a decent gf pancake recipe so when this one turned out AND had pumpkin in it, we were pretty excited ;)
This recipe consists of 8 simple ingredients and is high in protein! #winwin
It's as simple as putting all ingredients into a blender (or blender cup like I used) and mix! It seems like a small amount of batter but this was enough to make 6 pancakes which was perfect for us. Feel free to double the batch if necessary.
You'll wanna cook these for a few extra minutes to make sure the middle isn't too "doughy" since pumpkin is very moist. So cook on a medium heat so that they don't burn while the middle is getting nice and done.
The end results is a gorgeous yummy pancake, made even better topped with some chopped pecans and pure maple syrup mmmm!
You could also top with almond or peanut butter and skip the syrup.
Hope you enjoy! And keep your eye out for some more Fall inspired recipes coming up on the blog :)
1/2 cup oatmeal (I used Gluten Free)
1/4 cup plain greek yogurt
1 Tbsp stevia
1/4 cup pumpkin puree (Not pumpkin pie filling)
2 tsp baking powder
1/2 tsp pumpkin pie spice
1 tsp vanilla extract
4 egg whites or 1/2 cup liquid egg whites
Grind oatmeal to make oat flour in a blender or bullet.
Add the remaining ingredients and blend again.
Heat a bit of coconut oil or whichever oil you prefer on a nonstick pan over medium heat
Pour spoonfuls of batter on pan and cook until it starts to bubble (about 2-3 minutes) and flip, cooking the other side for another 2-3 minutes to ensure center isn't too doughy. Makes 4-6 pancakes depending on size.
This recipe is 21 day fix approved. It equals 1 yellow, 1 red and 1/4 purple container. Plus account for whatever you top it with.