Pumpkin sugar, gluten, dairy free protein Pancakes

I’m a bit pancakes fan. These recipe is, probably, one of my favourites,  as the pancakes are delicious, quick to make (about 15 minutes), and also gluten, dairy and sugar free. 

pumpkin6

Yield: 6 pancakes, prep time – 5 min, cooking time – 10 min, total time – 15 min.


Ingredients
  • ½ cup pumpkin puree
  • 2 large eggs
  • 1 Tbsp. coconut oil (melted)
  • ¼ cup unsweetened almond/soy milk
  • ½ tsp. cider vinegar or lemon juice
  • 1 cup almond/oat/buckwheat flour
  • ¼ cup ground flax seed
  • 1 scoop whey/soy protein powder
  • ¼ tsp. baking soda
  • ¼ tsp. sea salt
  • a pinch of cinnamon
  • pure maple syrup
  • toasted walnuts/almonds/peanuts, optional

Directions

  1. Heat griddle to 300 degrees F (or heat a skillet over medium heat)
  2. Combine the pumpkin, eggs, coconut oil, almond milk and vinegar (or lemon juice) in a large bowl. Mix well.
  3. Add flour, protein, flax seeds, cinnamon, pumpkin pie spice, baking soda and salt and stir until well combined. Batter will be slightly thick.
  4. Lightly oil griddle or skillet surface with coconut oil. Pour batter onto griddle using an ⅛ cup measure or a heaping tablespoon. Pancakes are ready to flip when bubbles pop on the surface of pancake. (about 3 minutes).
  5. Continue cooking other side until golden brown.
  6. Enjoy with pure maple syrup (homey) and some toasted walnuts on top. pumpkin5

Enjoy!

SOURCE: http://lettucebehealthy.net/2013/10/25/pumpkin-protein-pancakes/

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