I had some leftover pumpkin from the fluffy pumpkin chocolate chip muffins I made the other day. Since I never get tired of pumpkin-flavored foods, especially during the Fall, I used it in a new pancake recipe. They turned out delicious! And taste just like Fall!
Protein Pumpkin Pancakes
Makes 6 pancakes. Requires about 20 minutes from start to finish.
Ingredients:
½ can pumpkin (about 1 cup)
2 egg whites, beaten
1 Tbsp canola oil
2 Tbsp brown sugar
1 cup water
¼ cup all-purpose flour
½ cup whole wheat flour
¼ cup old fashioned oats
¼ cup protein powder (vanilla or unflavored)
1 ½ tsp baking powder
2 Tbsp pumpkin spice
Directions:
Preheat pancake griddle to about 200°F or “low-medium”
Sift dry ingredients in a large mixing bowl and mix wet ingredients in a separate bowl
Add wet ingredients to the dry ingredients and combine
Grease the griddle and, using a 1/3 cup measuring cup, scoop out batter and divide into six “cakes” onto griddle
When bubbles begin to form at the top of the batter, flip them, using a spatula
Let cook another 2-3 minutes
*It is best to cook at the lower temperature for a longer amount of time, otherwise the tops will burn, but the batter will not be fully cooked on the inside
Nutrition Facts: serving size: 1 pancake: 150 calories, 2.5 grams of fat (.5 grams saturated fat), 130 mg sodium, 24 grams of carbohydrate (about 2 carb choices), 2 grams of fiber, 8.5 grams of sugar, 7 grams of protein