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Pumpkin Spice Protein Pancakes
Prep Time
5 Minutes
Prep Notes
These pumpkin spice protein pancakes are perfect for those of us who crave fall sweets without wanting to compromise nutritional value. By using chickpea flour instead of the regular variety, we get a higher proportion of fiber and protein and zero gluten. Pecans make skin and hair look its best, and Greek yogurt provides a natural source of probiotics for the gut.
Cooking Time
30 Minutes
Yields
8 Servings
Ingredients
- 1 cup chickpea flour
- 1 cup Coconut Milk
- 2/3 cup Pumpkin Puree
- 1 large whole egg
- 1 tsp Spices, pumpkin pie spice
- 1 tbsp Baking Powder
- 2 tbsp Cornstarch, All Natural
- 2 tbsp Ghee
- 1 cup Greek Non-fat Yogurt, Plain (or non-dairy yogurt)
- 1/4 cup real maple syrup
- 2/3 cup raw pecans
Directions
- In a small bowl, add cornstarch and whisk in 2 tbsp. of cold water until the cornstarch is completely diluted.
- In a blender, add coconut milk, chickpea flour, pumpkin puree, egg, baking powder, pumpkin spice, and diluted cornstarch. Blend until smooth.
- In a large skillet, melt 1 tbsp. of Ghee on medium heat, and scoop out two 1/2 cup servings of batter and pour onto the skillet to make two pancakes.
- Cook until bubbles form (about 2-3 minutes) and flip with a spatula to cook for another 2-3 minutes. Repeat again with remaining batter.
- Top with Greek yogurt, maple syrup, and pecans.
Notes
Vegan modifications: Replace egg with (1 Tbls Flaxseed meal & 3 Tbls water), Cook with coconut oil instead of Ghee or butter. Top with a non-dairy yogurt
Credit
Livestrong Recipes | Oct 16, 2018