Pumpkin (plus Protein) Pancakes Recipe

19 Oct

pic3r054p1I found this delicious, easy-to-prepare recipe for pumpkin pancakes, and prepared them for my family this past weekend, with a few modifications (noted below).

This recipe makes about six (2 pancake) servings – 8 grams of protein and less than 300 calories per serving.  Enjoy!

Ingredients

  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour (I prefer whole wheat flour)
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 scoop vanilla whey protein powder (my addition to the recipe)

Directions

  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, salt, and protein powder in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Preparation tip: Prepare the pancake batter the night before you’re going to cook the pancakes.  We found that they were better the second day, probably because the ingredients had a chance to blend and interact.

Get STRONGER, Get FASTER!

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