Foodie Friday | Paleo Protein Pumpkin Pancakes

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Welcome to another edition of Foodie Friday!

Since it has been approximately 91,000 degrees where I live, it’s hard to believe that Fall is around the corner. But sure enough, I was in my local craft store earlier this week and found myself surrounded by pumpkins, witches, and faux fall foliage. I will always agree that August is a little too early to begin putting out Halloween and Thanksgiving; however, there is one thing that I’m never sad to see – pumpkin flavored everything.

Yes, I’m one of those people who BUYS ALL THE PUMPKIN THINGS! I draw the line at some things, but not many. Regardless of temperature outside, my soul and I are looking forward to the warmth that is the Pumpkin Spice Latte coming September 4th.

In the meantime, I’ve seen the early rumblings of the Dawn of the Pumpkin Season on the Internet in the form of awesome pumpkin recipes. To address the pumpkin prowess in a healthier fashion than having a slice of pie for breakfast (which I’m not opposed to, but it’s still too hot to turn the oven on to cook the pie in the first place), I’m trying out some Paleo Protein Pumpkin Pancakes that have been promised perfection (#alliteration).

Ingredients:

  • ½ cup almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flax seed
  • 2 tablespoons vanilla protein powder
  • Pinch of salt
  • ½ tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon baking soda
  • ½ cup pumpkin puree
  • ¾ cup egg whites
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract
  • Coconut oil for cooking

Directions:

Heat pancake griddle over medium heat. Combine dry ingredients in a bowl. Whisk together wet ingredients in a small bowl. Add wet and dry ingredients and stir together. Add enough coconut oil to the pan to grease the center. Pour batter in approximately ¼ cupful portions onto pan and spread out into pancake shape (Batter will be a bit thick). Cook for 3-4 minutes, flip, and another 1-2 minutes on the second side. Repeat until you have a plethora of perfect pumpkin pancakes.

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I did find the batter was more than a bit thick, so I added a couple tablespoons of water just to thin it out some. No big deal. But as I was whisking up the batter, the smell reminded me of pumpkin pie. I was already sold. And thankfully, they looked great!

Honestly, I was a little scared of the recipe because it seemed way more intensive than slapping an Eggo in the toaster or some insta-mix together, if you’re feeling fancy. But it wasn’t bad at all. I imagine you could even mix the dry ingredients together beforehand to make it more insta-friendly. However, all that was forgotten because the taste….was amazeballs!!! Cakier (is that even a real word? Oh well, I’m going with it) than a regular pancake, but soooooo delicious!

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Did you try it? Let us know your thoughts! Also, give a shout letting us know what kind of recipes you’d like to see on an upcoming Foodie Friday!

Thanks and as the coffee mug says, “Don’t Forget To Be Awesome!
Recipe Credit

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