Pumpkin Protein Pancakes
These pumpkin pancakes are adapted from a recipe of Rachel Gregory's at Metflexlife.com - I added a bit of my own flair to them to turn them into what I think might be my favorite pancakes ever!
Ingredients
These are more crepey/puddingy than bready in terms of texture but I much prefer that! If you are looking for more of a traditional pancake mimic, this might not be what you are looking for. I always serve these topped with greek yogurt! SO good! And yes, you need a food scale to measure the ingredients out.
For 1 serving (yes you can make multiples to feed more folks!)
70 grams Pumpkin Puree
15 grams Micellar Casein Protein*(I use Legion Vanilla)
2 whole Eggs
1 Egg white
14 grams Pork Panko or ground Pork Rinds
1/2 tsp Cinnamon
3/4 tsp Baking Powder
5-6 drops Stevia Glycerite (can use small amount of other sweetener if desired)
Coconut Spray for cooking (butter or other spray also ok!)
Toppings:
Feel free to top with whatever suits your fancy... but here's what I use:
3 oz Fage Yogurt mixed with a few drops Stevia Glycerite and if you have it a tiny drop of Maple Extract
Sometimes I add some sugar free syrup on top of that! RxSugar is a good allulose based one!
* About the protein powder - you want Casein not whey or egg for the consistency of these pancakes to be right. A Milk Protein Isolate like used in Keto Chow would be an acceptable substitute however!
Directions
Beat everything together with a fork, there will be lumps. Let sit 5 minutes, then beat again - should become mostly smooth.
Heat your pan or griddle with some butter or coconut or avocado oil spray.
If you want big or small pancakes, both will work - spoon/pour appropriate amount depending on size preference.
The batter will be a bit thicker than normal pancakes, but should pour ok!
Cook on medium to medium high for 2-3 minutes, then test to see if the top is set enough to flip without oozing. When it is, carefully flip and cook other size 2-3 minutes.
Continue into all finished and top as desired! Eat! :)
These keep just fine in the fridge, so if you want to make a double batch so you can have them again tomorrow, feel free!
Just pop in the microwave 15-25 seconds or so - warm don't over cook them :)
My Macros (before toppings) on these are: 15.3 grams fat, 36.8 grams protein and 8.6 grams total carbs (319 calories)
