This is the second of my protein pancake recipe creations:) I know it's not Fall, but I firmly believe pumpkin is meant for every season! I love pumpkin, and I readily admit that I may have a problem. Maybe there should be a support group? Pumpkins Anonymous? But, I digress. If you are addicted to the deliciousness of pumpkin too, you just might love these wholesome, protein packed pancakes. Give them a try and let me know!
INGREDIENTS
- 1/3 cup buckwheat flour
- 1 scoop protein powder (I used a French vanilla flavored powder)
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp coconut sugar (you can use any sweetener of your choice, just adjust as necessary)
- 1 tsp cinnamon
- 1/2 heaping tsp pumpkin pie spice
- 1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
- 1/4 cup plus 2 tbsp unsweetened vanilla almond milk
- 1 tsp vanilla
- 2 egg whites (or 6 tbsp egg whites if you are using them from a carton)
DIRECTIONS
- Whisk together all of the dry ingredients in a medium sized bowl.
- Whisk in the wet ingredients. The batter will be somewhat thick.
- Cook pancakes on a preheated, greased griddle or skillet at medium to medium-high heat, depending on your griddle or stove. I used a non-stick spray, but you can use coconut oil or butter, if you prefer. Cook as you would a normal pancake. These won't bubble much though, so you may have to guess on the first one to get an idea of when they are ready to be flipped. This recipe will yield roughly 8 pancakes, depending on how large you make them.
- Top your pancakes with your favorite topping or eat them plain. These are super yummy with a dollop of whipped cream!
- Enjoy!