Pumpkin Protein Pancakes with Vanilla Protein Ice Cream & Dark Chocolate!

PUMPKIN PROTEIN PANCAKES

I made this recipe for my baby brother (this fella here) who was in town last month and, like I mentioned a few posts back, I owe the poor kid an entire childhood of desserts. So I thought “hey! let’s make something special to share with the kid!” and made us these pancakes. I scooped the ice cream on top of the stack, drizzled the dark chocolate on top, and then BAM! we dug in like some kind of tasmanian devils. Not surprisingly though; these pancakes are I-N-S-A-N-E. They’re possibly one of the best things I’ve ever cooked. Olympus, and to think they’re high in protein, antioxidants, vitamins, fiber and devoid of any sugar, unhealthy fats or refined carbohydrates? It doesn’t get crazier than this? It can’t, it really can’t…

Pancake Ingredients:

1/4 cup maple flavored whey protein powder (read Note 1 below for subs)
1/2 cup gluten-free oats
1 cup liquid egg whites
1/2 cup pumpkin puree (see Note 2 below for subs)

Topping:

1/2 pot vanilla protein ice cream
protein ice cream (read Note 3 below for subs)
2 squares 99% dark chocolate (or a lighter % if that’s what you fancy best)

Directions:

1. First make the pancakes by blending the pancake ingredients together and frying the batter on a super-hot nonstick pan further nonsticked with coconut oil, PAM, or another low-calorie spray.

2. Once the pan gets sizzling hot, pour about a scoop’s worth of batter on it and turn it down to medium. I find that making small pancakes works best – so, 3 per regular-sized frying pan. The batter makes ten small pancakes in total (so, six of the ones pictured here plus an additional four).

3. Once all the pancakes are done, let them cool a tiny before you add your ice cream on top, followed by the dark chocolate (to melt the dark chocolate, just stick it on a glass bowl on top of a pot of boiling water).

Macros per 1/2 stack of pancakes with 1/4 of whey hey and 10g of dark chocolate:

300kcals
31g protein
26g carbs
5g fat

The chocolate sauce here is amazing because not only does it create a sort of shell as it cools, it also brings all the flavors together beeeeeutifully! And all you’re using is 2 squares so woopa woop woop! I used 99% dark chocolate (I bought it here but you can get it here if you’re in the US) because I think its bittersweetness is perfect for the sweetness of the ice cream and actually adds a note of intensity to the whole stack. It’s also virtually sugar-free! And I personally find it incredible – food of the Gods at its finest.

Notes

1: I used a maple-flavored whey protein pow from Go Nutrition. It ACTUALLY tasted like maple pancakes! Which is kind of crazy. But if you don’t have it you can use regular vanilla whey or well, any flavor of whey you want ;-)

2: If you have anything against pumpkin – real or imagined, you can substitute it with cooked sweet potato or even a banana if you want to make banana protein pancakes.
3: I’m in love with Whey Hey. I think it’s the world’s best protein ice cream! But if for some reason you don’t have access to it, you can make your own protein ice cream ;-) Here are a bunch of my recipes for protein ice cream.

PS: Like I wrote in my previous post, Protein Pow(d)er: The Cookbook will soon be at all GNCs stores in the UK! Until then though, remember that you can get it at amazon UK if you’re in the UK, Europe, Asia and Australia and at bb.com here if you’re in the US and Canada. Guys! Isn’t this great!? The fact that so many people are now cooking our kind of food!? I love it!!!!!

Leave a Comment