Sunday, September 14, 2014

Pumpkin Protein Pancakes

I came across this recipe for pumpkin protein pancakes and made a version based on what I had in hand.  Follow the link for a slighty higher-sugar yet lower-fat version.

Pumpkin Protein Pancakes

  • 2 scoops protein powder (I used unflavored but vanilla would be better)
  • 1 cup pumpkin canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon cinnamon (I used pumpkin pie spice, being out of cinnamon)
  • 1 teaspoon baking powder
  • 2 jumbo eggs (could use 3 large eggs, 4 egg whites is what the original said)
  • 1 cup oats
  • 2 tablespoons milk (used almond milk)
  • 3 packets Splenda (original recipe used 1 tbsp honey)
  • 1 tablespoon butter
Blend all ingredients except butter in blender, scraping down sides. Batter is quite thick and may need to be spooned into the pan. Cook as you normally cook pancakes, using a bit of butter and non-stick spray for each.

I found that I had to really make sure the center was cooked, and those a bit darker on the outside were a bit better.

We had these with sugar free syrup.

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