Pumpkin Pancakes with Protein [Recipe]

Pumpkin Pancakes with Protein [Recipe]

Hurrah it’s Sunday! A 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 night knowing that you don’t have to set the alarm. But lie-ins and wod-free days aside, my favourite thing about Sundays is pancakes! And I suspect I’m not alone…

In my house growing up, Sunday was synonymous with over-indulgence & just as well because all that repenting for my sins really gave me an appetite! 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 traditional British fry-up, but I was more of a fan of the somewhat healthier eggs and soldiers. I say somewhat healthier, because by the time I’d finished lathering my toast in butter, my breakfast would give any fry-up a run for its money with its fat content! 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 vacation 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, as 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 buffet 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  I could go up to get more when I was finished. Fortunately, my naïvety 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”  and sometimes “Henry“, which was 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.  So this recipe is an homage to my American breakfast experience & 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! 😉 Give them a try and #StackEmHigh!

Stack em high pancakes

Pumpkin Pancakes with Protein

Roz
Get your Sunday soul food fix on with these deliciously hearty pumpkin pancakes.  
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Servings 2 people
Calories 376 kcal

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

Calories: 376kcalCarbohydrates: 30gProtein: 28gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 25mgSodium: 454mgPotassium: 202mgFiber: 10gSugar: 15gVitamin C: 0.8mgCalcium: 530mgIron: 2.5mg
Tried this recipe?Let us know how it was!

 

 

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