Pumpkin Spice Protein Pancakes
Pumpkin has a way of turning perfectly level-headed human beings into bona fide buffoons – the kind of people you do NOT want to sit next to on an airplane or be stuck having to talk to at a party. This is particularly common at this time of the year, when all things pumpkin suddenly materialize around us and we’re left scratching our heads wondering how in the world some people can function with a pumpkin-head in place of their cranium.
You see, I made these pancakes without thinking properly. I had, in other words, a pumpkin for a head as I made them. I just didn’t think. I did things I otherwise would never have done (like add as much pumpkin as I did.)And it wasn’t just the batter that was zany. My approach to it was too. Instead of making round pancakes, I just let the batter ‘do its thing’ and then, to add weirdness to weirdness, I added coconut oil to the pan both before and as the pancakes cooked.
The thing that brought the whole thing home for me though (and made me wake up from my pumpkin-induced stupor) was the fact that I ended up creating what may just be some of the best Pumpkin Protein Pancakes on EARTH.
I tell ya, it’s a weird time of the year… but one that we can marvel in! Check this out:
Below you’ll find the pancake recipe. I’ve made an effort to give you as MUCH detail as possible in the directions so that you don’t end up confused and throw in the towel on the whole thing thinking you’re following a recipe created by a bozo. Have faith in the directions and trust me on this, OK? Ignore the pumpkin head if you must.
1 can Pumpkin Puree
3/4 cup Whey Protein Powder
1/2 cup Rolled Oats (gluten free or regular)
1/2 cup Liquid Egg Whites
1/2 cup Coconut Milk
3 tbsp Coconut Flour
1 tsp Mixed Spice
1. Blend all your ingredients together until you get a relatively smooth batter. Don’t be put off by the fact that it looks like baby food.
2. Heat up a nonstick pan with some coconut oil or low-calorie spray. IMPORTANT NOTE: 3. You MUST use a good quality nonstick pan. You know, one that is actually nonstick. If your nonstick pan has a way of making stuff stick to it, you have two options: 1. you can forget this recipe (because it won’t work if your nonstick pan isn’t nonstick) or 2. you can use this recipe as the final push to get you to purchase a good nonstick pan. If that’s the case, I recommend you buy this one at amazon USA or this one at amazon UK which is on sale.
3. They’re really cheap for what they are and the secret to creating amazing (+/- protein) pancakes!
4. Once your pan is sizzling hot, spoon ‘pancake shapes’ of your batter onto it and turn your heat down a notch. To give you an idea, I dumped the mixture on the pan when it was at 6/6 and then had the pan at 5/6 the rest of the time.
5. Here’s a really important part: PATIENCE. The pancakes are REALLY moist and thick so you 7. HAVE to give them time to cook before you attempt (carefully) flipping them. If you try to flip them too soon, you’ll get a mush and end up with sadface – we don’t want that. I suggest you make small pancakes to begin with as these will be a lot easier to flip. Also, if you feel like adding some coconut oil to your pan as the pancakes are cooking, go for it. This makes the pan sizzle up and the sides of the pancakes cook faster.
6. Once your first batch of pancakes is ready, repeat steps 3 and 4 until you get through the rest of the batter.
7. Finally, top the pancakes with syrup, nut butter, or fruit. I actually topped my batch with a square of grass-fed butter and some agave syrup. Oy. Oy oy oy!