Saturday, 19 March 2016

Pumpkin protein pancakes

Pancakes have become somewhat of a Sunday tradition for me and The Boy. Not just out-the-packet pre-made stuff, but delicious home made ones. Plus ones that are full of protein and not made with flour. 

The latest creation are pumpkin based protein pancakes. 

These ones have been inspired by the recipe on The Beach Body Blog. They are sweet (but not too sweet) so work with savoury toppings as well as fruity ones. 


1 cup of puréed pumpkin
1/4 cup almond milk 
3 large egg whites
1 tsp vanilla essence
1 to 1.5 cup of porridge oats
1 scoop of vanilla protein powder 
1 tsp ground cinnamon 
1/2 tsp nutmeg
1 tsp baking powder

In a large mixing bowl, combine the pumpkin, milk, egg whites and vanilla and use a whisk to blend

 In another bowl, add the oats, protein powder, cinnamon, nutmeg and baking powder. Mix well

Add the oaty mixture to the pumpkin mixture and mix well

If you find at this stage the mixture is a little wet, then add more protein powder or porridge oats

In a heated large non-stick pan or skillet pan, add a few sprays of spray oil. Using a ladle, spoon out the mixture on to the pan. You might need to use the back of the ladle to spread the mixture around into a round shape

Plate up the pancakes into two servings and top with your desired toppings... this time I went for thick Greek yoghurt, berries and warm cooked apple and a drizzle of maple syrup. 

I used the classic rolled oats, so the texture of my pancakes were thick and had a bite to them. If you prefer a smoother finish, use instant or put the oats in a food processor to blitz before using. 

If you like this recipe, why not check out the other "pancake" recipes on my blog 


X x X 

No comments:

Post a Comment