Pumpkin Pancakes with Protein [Recipe]
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Hurrah it’s Sunday! AĀ day of rest for most of us, either from work or from working out, Sundays provide that smug sense of satisfaction when getting into bed on a Saturday nightĀ knowing that you don’t have toĀ set the alarm. But lie-ins and wod-free days aside, my favourite thing about Sundays isĀ pancakes!Ā And I suspect I’m not alone…
In my house growing up,Ā Sunday was synonymous with over-indulgence & just as well becauseĀ all thatĀ repenting for my sins really gave me an appetite!Ā It was the one day in the week when my Mum and Dad had a little more time in the mornings (or at least my Dad did because he repented from home). So a cooked breakfast was usually on the menu to start the day. My Dad and sisters favored the traditionalĀ British fry-up, but I was more of a fan of the somewhat healthier eggs and soldiers. I say somewhat healthier,Ā because by the time I’d finished lathering my toast inĀ butter,Ā my breakfast would give any fry-up a run for its money with its fat content!Ā To this day there is very little more deliciously comforting to me than full-fat butter smothered over oven-fresh bread… oh to be young again and be able to blissfully devour half a loaf of bread and butter without consequence.
It wasn’t until we took a family vacationĀ to the States that my eyes were opened to a whole new world of breakfast possibilities. I couldn’t believe that for all of those 8 long years of my life my parents had been limiting my breakfast experience with just eggs & bacon & the occasional pain au chocolat. The inhumanity! But Dennys set me straight & laid it all out for me, literally, asĀ I went to town on my first all-you-can-eat American breakfast buffet. Waffles, pancakes, cinnamon rolls, blueberry muffins, french toast, the choice was overwhelming and those were just the sweet options! Being the novice that I was to the buffetĀ experience at the tender age of 8, I tried to put a little of everything on my plate. No one had explained to me that Ā I could go up to get more when I was finished. Fortunately, my naĆÆvetyĀ lead to my discovery of the wildly delicious food combination that is bacon and syrup – if you’re thinking “Wow, this chick remembers the first time she had bacon and syrup? She must have really liked food as a kid!” then it won’t surprise you to hear that in my family I was affectionately known as “the Gannet” Ā and sometimes “Henry“, which wasĀ the brand name of our waste disposal unit. Gotta love parental humour.
There’s something about a sweet and savoury flavour combination that just sends my taste buds wild and I know I’m not the only one. Ā So this recipe is an homage to my American breakfast experience &Ā for all of you out there who need to satisfy that sense of indulgence without the undesirable consequences of an all-you-can-eat buffet. These pumpkin pancakes really set that Sunday soul-food vibe & have received the gold standard of approval in my household – by that I mean my sisters tried them and liked them in spite of the pumpkin! š Give them a try and #StackEmHigh!
Pumpkin Pancakes with Protein
Ingredients
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/2 tbsp cinnamon
- 1 tbsp ground flax seed
- 1 scoop vanilla protein powder optional
- 1 tsp pumpkin pie spice
- 1/4 tsp baking soda
- 1/4 cup pumpkin puree
- 3/4 cup egg whites
- 1 tbsp honey optional
- 1/2 tsp vanilla powder
Instructions
- Combine all dry ingredients in a bowl.
- Mix wet ingredients in a separate bowl.
- Heat a skillet with a little coconut oil at medium heat.
- Add the wet ingredients to the dry and mix well.
- Spoon about 1/4 cup of the batter into the skillet and shape the batter into a pancake.
- Cook for a few minutes and then carefully flip and cook for about 2 minutes on the other side.
- Continue to spoon out the batter, using non-stick cooking spray to keep the batter from sticking.
- Serve with chopped frozen banana & chopped pecans to garnish and if you're not worried about the carbs then go ahead & give them a drizzle of honey!
Nutrition
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