Healthy Pumpkin Pie Pancakes

Thursday, August 23, 2012

  • ⅓ cup whole wheat flour
  • ½ scoop vanilla protein powder
  • ¼ tsp baking powder
  • ¼ tsp cinnamon
  • ⅛ tsp ea: ground cloves, ginger, nutmeg
  • ⅓ cup pumpkin
  • 1 whole egg
  • ¼ cup egg whites
  • ¼ cup water
  • 1 tsp vanilla extract

  1. Put all the ingredients in a bowl and mix together until a smooth batter is formed. (Depending upon protein powder used, batter might be thick; if so, add additional water 1 tablespoon at a time until batter is pourable). Set aside.
  2. Coat skillet lightly with non-stick cooking spray and place on medium-high heat. Allow to heat up for approximately 30 seconds. (Depending how big your skillet is, you might need to repeat this process to cook all pancakes).
  3. Pour batter slowly on to heated skillet to form approximate 3 round pancakes. Fit as many as you can at one time so you can eat sooner.
  4. Let cook for approximately 2 minutes or until bubbles form on top of pancake and underside is nice and brown. Once this occurs, flip pancakes over and cook for an additional 1-2 minutes or until pancakes are firm and underside is also browned. Stack on a plate. (Repeat this process until all batter is used).
  5. Serve warm or cold.

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