Monday, April 29, 2013

Paleo Pumpkin Protein Pancakes with a Light Maple Cream Pumpkin Glaze

Okay - so you already know that I have a thing for sweets.

So obviously I would have a thing for pancakes. Anything you can pour syrup or any sweet sauce on top used to be in my favorite food category. It still is I just don't get to eat much of it anymore.

So I'm always looking for a tasty and clean substitute that doesn't throw my blood sugar into an uproar before 9:00 am.

And I'm also always looking for new things to eat for breakfast that have a decent amount of protein. I eat a ton of Hot Hemp and Chia Protein Porridge and Chocolate Avocado Chia Smoothies. But I like to save my eggs for quick lunches or dinner so  I don't eat them for breakfast very often.

So I came up with a new pancake recipe that uses protein powder - weird. And since I'm battling my never ending sweet tooth I decided  to dilute my maple syrup to make it go further and still get a little hit of sweet without sacrificing my blood sugar (and my mood.........and therefore the happiness of my whole family).

We ate these twice in two days. Yep - I liked them that much and hubby agreed (he doesn't always). They were also really good with diced banana's on top. They were not big white fluffy pancakes from Perkins but you will feel great afterwards. I ate these and then did an awesome work-out. After Perkins pancakes I'm usually in some kind of coma.

Keep in mind that like all Paleo pancakes you need to keep them small and cook them on low temperature or they will not co-operate. Although I must say these were easy to flip so you shouldn't be compelled to start swearing.

Paleo Pumpkin Protein Pancakes with a Light Maple Cream Pumpkin Glaze

by MamaChanty
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: fry breakfast gluten-free low-carb paleo Protein Powder Pumpkin
Ingredients (10 pancakes, Serves 2)

  • 1 scoop Vanilla Protein Powder (mine is already sweetened so adjust accordingly)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp pumpkin pie spice (use cinnamon if you don't have any)
  • 1/4 cup ground golden flax
  • pinch salt
  • 1/2 cup pure pumpkin puree
  • 1/2 cup unsweetened milk (I used almond milk)
  • 3 eggs whites, beaten for a couple minute
Glaze Ingredients:
  • 1 Tbsp Plain unsweetened Greek Yogurt
  • 1 Tbsp pure Pumpkin puree
  • 1 Tbsp pure maple syrup
  • 1 Tbsp canned coconut milk (any unsweetened milk would be fine)
  • Dash of pumpkin pie spice and vanilla (optional)

Mix together all dry ingredients.
In a separate bowl combine pumpkin and milk until smooth.
Add wet ingredients to dry ingredients and full combine.
Put egg whites in your dirty pumpkin/milk bowl (to save on dishes) and beat until fluffy. Gently fold egg whites into batter.
Cook on low/medium heat until bubbling/browned on one side. About 2 minutes. Flip and cook other side.
Serve with Light Maple Cream Pumpkin Glaze. Top with unsweetened coconut flakes, pecans and/or banana's.

Mix all ingredients together until smooth. Pour over pancakes.
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