Creamy, so good, made the house smell amazing! The pumpkin gives these the best texture! Ever since high school eating Pancake Pantry’s sweet potato pancakes (Nashville, Hillsborough Village), no pancakes could compete. Pumpkin, however, is even more soft, even more gooey goodness!
I modified this recipe from bodybulding.com, a vast source for health conscious recipes!
To make about 6 pancakes to serve 2 people, I used:
-1 cup pumpkin puree
-1/2 cup egg whites
-1/4 cup almond milk
-2tsp baking powder
-1heaping tablespoon pumpkin pie spice
-2 scoops protein powder (i used the last of a graham flavor)
Mix and pour onto a heated skillet with coconut spray to prevent sticking.
I heated the skillet to medium but then reduced it to low. These are thick and gooey, so you want them to be able to cook for about 3 minutes on each side without burning. You can thin them if you prefer with more milk/water, and then you can cook them at a higher heat and flip faster, but I didn’t try that, so I can’t vouch for the results. The thick ones were great!
Suggested toppings include:
-berries, every kind of berry
-crushed walnuts and/or pecans
-honey or agave or coconut of pure maple syrup (i omit)
-cottage cheese or greek yogurt (extra protein, nice with fruit)