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Pumpkin Protein Pancakes



The leaves may be starting to go bare up here in New England by the end of October, but pumpkin season is still in full swing.


One of my most favorite things to whip up for my girls are pancakes. I make a variety of pancakes year-round but pumpkin pancakes with New England's real maple syrup is a must right now. And yes...I said real maple syrup. I can't help it, it's the New England girl in me to be picky with my syrup!




Let's Talk Health


Pumpkin Packed with a Punch

Pumpkins are loaded with so much goodness and tastes delicious in many recipes. It's a win during the fall season with everything pumpkin spice and everything nice. It's loaded with antioxidants like vitamins a, c, e and beta-carotene. There are also phytonutrients in there to help ward off toxins and cancers, not to mention helping your immune system to be strong during the winter months.


Dark Chocolate Chips

This is an optional ingredient, however my girls love the extra sweet kick! And it's not so bad for them either. Dark chocolate is known to help improve:

  • Blood flow and lower blood pressure.

  • Raises HDL and protects LDL from oxidation.

  • Reduce heart disease risk.

  • Your skin.

  • And brain function

...just to name a few. It's also packed with antioxidants! So toss in a handful of some dark chocolate chips, it'll make it so much more yummy!


Protein Powder

Another optional add to this recipe is protein powder. I don't normally use this for myself, however for my kids, I added a little of this - to sustain them throughout the morning at school.

Recipe


Ingredients
  • 1/2 cup + 1-2 tbsp unsweetened almond milk

  • 1/3 cup organic unsweetened pumpkin puree

  • 1 cup wholegrain gluten-free oat flour

  • 3 tbsp coconut sugar

  • 1/2 tsp ground cinnamon

  • 1/8 tsp of ground nutmeg

  • 1 tsp baking powder

  • Dark chocolate chips (optional)

  • Protein powder (optional)

  • 2-3 tbsp maple syrup, for topping

Real Maple Syrup - This is my absolute favorite sugar house! Check it out


I always love to add this homemade coconut whip:

  • 1 14-ounce can coconut cream or full fat coconut milk, chilled in the fridge overnight

  • 2-3 tbsp raw honey or maple syrup

  • Chill your mixing bowl in the freezer for 15 minutes. Remove bowl, spoon out the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk or standing mixer, beat the cream for a few minutes until you get soft peaks. Add the honey or maple syrup and beat for another couple minutes.

Directions
  • In a small bowl, combine the almond milk and pumpkin puree. Add in the dark choclate chips and stir. Mix well and set aside.

  • Add the oat flour, coconut sugar, cinnamon, nutmeg and baking powder to a medium-sized bowl and whisk to combine. Pour the pumpkin puree mixture into the flour and stir until you get an even batter.

  • If too thick, add 1-2 tbsp more almond milk - the batter should be on the thicker side but able to pour.

  • Heat up pan or griddle and cook up the pancakes - 2-3 minutes each side. *Make sure to use a non-stick surface!




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