Pumpkin Protein Pancakes


This recipe, like many of the recipes I share with you, was a total experiment. I haven’t done the grain-free thing for very long, actually it’s a new thing I decided to start at the beginning of the year, and so far I’ve stuck to it like a champ. It turned out being pretty easy for me to make the switch (I was gluten-free before) and I haven’t really missed them at all…but the other morning I woke up with pancakes on my mind. Nice, moist, fluffy pancakes. I decided to take on the challenge, so with the few simple ingredients I had on hand, the amazing “Pumpkin Protein Pancakes” were born… these are incredibly moist, fluffy, and soooo delicious!!! You’d never tell that these are gluten and grain free, paleo approved, dairy free, and sugar free too!!

Cam and I devoured our pumpkin pancake stacks and both decided this combo is our new favorite breakfast (which is why we had it again this morning). The homemade almond cookie butter drizzled on top may seem like an odd combo with the poached egg and pumpkin pancakes – but be brave and try it for yourself…the combined flavors are simply amazing.

pumpkinpancakestack1Pumpkin Protein Pancakes

Dietary Info: GF/DF/SF/PA/V (*see notes at end of post for dietary codes)

Serves: 2
Yield: 10 pancakes (about 3.5″ diameter)

Ingredients:

  • 1/2 c. (65g) raw pumpkin, peeled and chopped
  • 1 tsp. raw honey
  • 1/2 c. almond meal
  • 1 scoop vanilla sun warrior protein powder
  • 1/2 c. coconut water
  • 2 Tbs. natural/organic coconut milk or cream
  • 1 egg + 2 egg whites
  • 3/4 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1 tsp. coconut oil + a little more to spread on top

Instructions:

  1. Place all ingredients in food processor or blender, and blend on high for 20-30 seconds or until mixture is smooth. It should have a nice thick batter consistency. If for some reason it’s too runny, add a little more almond meal. If too thick, add another Tbs. or two of coconut water.
  2. Heat a non-stick skillet on medium-low heat, and add a few drops of coconut oil to spread on the surface. Wait till the pan is hot before putting the pancake batter on. (you can tell by dropping a small bit of batter on, and if it sizzles right away and puffs up, it’s ready). Using a small ladle, scoop out pancake batter and drop onto heated pan. You should be able to fit 3 pancakes this size on a large pan. Cook pancakes for 2 minutes on each side, you can tell when they’re ready to flip when the edges start getting lighter in color and little bubbles start forming on top.
  3. Repeat until all batter has been used. I like to have a warm plate on hand and put the pancakes on it with some foil on top to stay warm while the other pancakes are cooking. Set pancakes aside and cover to keep warm.

For the poached eggs: (just in case you wanted to know)

  1. Fill a small saucepan with 3-4 inches of water + 4 Tbs. of white vinegar, and heat on medium-high to bring to a boil.
  2. Once boiling, turn heat down to low and return to a slow simmer. (this step is actually very important…if you drop your eggs into the water when it’s boiling, it will break the whites up and leave you with sloppy poached eggs)
  3. Crack egg gently on the side of sauce pan, and holding it close to simmering water, slowly drop egg into the water. Do this twice obviously if you’re poaching two eggs. 🙂
  4. Turn element off completely, cover the saucepan and let sit for 2-3 minutes. I let mine sit in there for 3 minutes on the dot, but I like them slightly runny. If you like them harder, leave them in for another minute or two.

That’s it! Now all you have to do is stack your pancakes onto two plates, spread with a bit of coconut oil or coconut butter, then top with your poached egg. Don’t forget the almond butter! How will you know if you like love it till you try it? I would love to hear your feedback!

*note: the recipe for my homemade almond cookie butter will be posted soon*

pumpkinpancakestack3get into it!

Nutrition information per serving of 5 pancakes: Calories 340, Fat 22.4g, Carb 15g, Protein 22g

Screen Shot 2013-02-16 at 9.46.59 PM

Special Dietary Needs:

Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V
Low Carb = LC

The above codes for specific dietary requirements will be found under each recipe title.

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