Pumpkin Protein Pancakes

November 20, 2014 Updated: November 20, 2014

I absolutely love Fall themed recipes. Probably because Autumn is the only season on the East coast that I can properly tolerate, and this is the one time of year that it’s appropriate to add pumpkin to every imaginable concoction. Just the other day I was lamenting to a friend how much I am going to miss the leaves changing in Baltimore when I move back to California.

So I spent a lot of time perfecting this recipe because I wanted to get everything just right before I shared it.  I have the tendency of completely winging it, but this time I’m giving you more exact measurements. Bam. I bet you didn’t know you’d be so very lucky when you woke up this morning, eh?

Pumpkin Protein Pancakes

1/2 cup organic canned pumpkin
2 egg whites (1/2 cup)
1/4 cup water
1 cup almond flour or oat flour (ground oats)
1 big scoop vanilla protein powder (the one I used had 23grams protein per scoop)
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
dash of nutmeg (this has a really strong flavor, be careful!)
REAL maple syrup or honey and Kerrygold butter to top (optional)

Put everything in a bowl except the water, and use a whisk to blend at a medium/high speed. Add the water last and plus/minus to get the desired consistency. You may choose to substitute or add ingredients which could possibly call for more or less water. The batch will be pretty thin which is exactly what you want. Coat a pan or griddle (I use a cast iron skillet) with non-stick spray (I use Trader Joe’s olive oil spray)  and heat to medium. Take care not to make the pan too hot as they will burn…ask me how I know? Use a ladle or large spoon to drop 3-4 inch circles onto the pan. They will not bubble when they are ready to turn, like normal pancakes, so you will need to check with a spatula if they are ready to turn.

This batch made 9 pancakes, each about 75 calories, low in carbohydrates and high in protein. I eat them after I train with a tablespoon of almond butter and they leave me feeling nourished but not full.

(Recipe update: I made these yesterday w/ NO flour of any kind and they still turned out delicious, albeit sorta flat. 1/2 c pumpkin, 1/2 c egg whites, 1 scoop vanilla protein, 1/2 tsp each baking soda and powder, tbsp cinnamon, tsp vanilla, dash nutmeg. Two tablespoons on a low-medium greased pan makes one pancake and this recipe made 6 deliciously flat pancakes that I topped with Kerrygold Irish butter!)

Eat and be happy!

*Neghar Fonooni, fitness & lifestyle coach, entrepreneur *Founder: Eat, Lift, & be Happy negharfonooni.com

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*Image of “pumpkin pancakes” via Shutterstock