breakfast
September 26, 2012 posted by dre

paleo pumpkin protein pancakes

pretty sure the best thing about fall is pumpkin. period. pumpkin decorations, carving pumpkins, pumpkin seeds, pumpkin pie, and of course… paleo pumpkin protein pancakes. duh!

 

healthy paleo protein pumpkin pancake recipe

i almost gave up on pumpkin last week when it utterly failed me in an attempt to make some (non-paleo) pumpkin pancakes. i always try to save a failing recipe (sometimes those end up being my best!) so muffins sounded like a fantastic change of direction for my super thick ‘pancake’ batter. when my husband (who will eat just about anything) took one bite of the muffin and immediately plopped it right back down on the counter top, i knew it was a disaster.

so…the pumpkin bug crept up on me again this week and i had to try again! this time i decided to get rid of the greek yogurt and go paleo…don’t hate me, but i added a scoop of clean egg white protein powder and a dash of baking soda! once you try these, i’m sure you’ll be glad i did! :)

i would totally challenge ihop’s seasonal pancakes with this healthy recipe. they turned out fluffy and delicious with only 80 calories and 7 grams of protein each! seriously, no syrup even needed!

healthy paleo protein pumpkin pancake recipe

paleo protein pumpkin pancakes

ingredients:

  • 1 cup egg whites
  • 3/4 cup pumpkin
  • 1/2 cup almond flour (make your own!)
  • 1 scoop vanilla egg white protein powder (or whatever vanilla protein powder your little heart desires if you are not strictly paleo)
  • 2 tbsp organic milled flax
  • 2 tbsp organic honey (or splenda/stevia)
  • 1/8 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp baking soda
  • 1/4 tsp salt

instructions:

  • stir in/dissolve the pumpkin into the egg whites & add the honey
  • mix dry ingredients separately & add to the wet ingredients
  • heat pan or griddle on medium low heat (4 out of 10) and coat with organic coconut oil or coconut oil spray
  • using a 1/4 cup measure, pour batter onto your cooking surface
  • once it bubbles up, use a spatula to flip it over & cook for an additional 30 seconds to 1 min on the other side

when i cook these on a pan, i put the pancakes on a piece of foil in the oven on warm as soon as each one is finished so they are all hot & fresh when i’m ready to eat them!

this time around, not only did my husband shovel an entire pancake into his mouth in two bites, but he then asked how long he had to wait for me to take a picture of it before he could eat the rest! :)

nom. nom. nom.

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