Running Dirty. Eating Clean. Loving Life.

Pumpkin Protein Pancakes – 31 Days of Fall Flavors Recipe #7

Today’s recipe is from Sports Bras and Sippy Cups, another fabulous mommy and fitness blogger if you don’t follow her already.  A few weeks ago, she posted this variation on her Spiced Autumn Apple Protein Pancakes, and I finally had a chance to try it out.  Still terrified of stevia, I threw in a little brown sugar.  I couldn’t seem to find the allspice, so I omitted that and added a dash of cloves.  Also don’t forget the step where it says to wait a bit for the oats to absorb some of the liquid.  I was in a rush to get my daughter off to school, so the first batch was a little soupy.  The rest were delicious! 

Pumpkin Protein Pancakes

Makes 12 pancakes

Ingredients

  • 3 Egg Whites
  • 1 Whole Egg
  • 1 Cup of Old Fashioned Oats
  • 1/2 Cup Pumpkin Puree
  • 1 Tsp Vanilla
  • 1 Tsp Salt
  • 2 Tbsp Brown Sugar
  • 1 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • pinch Cloves
  • 1 Tsp Baking powder
  • 1/2 Cup  Vanilla Almond Milk

Directions

  1. Heat skillet over medium high heat and coat with cooking spray.  Check to see if skillet is ready by splashing with a few drops of water.  Skillet is ready when water sizzles.
  2. Mix all of the ingredients in your blender. After it is mixed well, let it sit for a few minutes, so the oats can absorb some of the liquid.
  3. Stir batter well and pour a small amount of batter into skillet and cook until bubbles start to form.  Flip and cook until golden brown.
  4. Drizzle with pure maple syrup and enjoy!

 

 

 

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One response

  1. Yay! I am glad you enjoyed it!!!!

    2012/10/10 at 1:35 pm

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