I know it’s not pumpkin season (or even remotely close) but I have just discovered the wonderful ingredient that is canned pumpkin puree. Unadulterated blended pumpkin, it makes a great addition to curries, mash, porridge and pancakes. Speaking of which, here is a really easy recipe for protein pumpkin pancakes.
Protein Pumpkin Pancakes Recipe
- 2 eggs
- 2 tbsp. of buckwheat flour
- 1 scoop of vanilla protein powder
- ⅓ cup of milk (or dairy free alternative)
- 2 heaping tbsp. of pumpkin puree
- ½ tsp. of baking powder
- 1 pinch of pink Himalayan rock salt
- 1 dash of vanilla extract
- ½ tsp. of cinnamon
- ½ tsp. of ginger
- ¼ tsp. of nutmeg
- 1 tsp. of maca (optional)
- 1 tbsp. of date nectar (or other non-refined sugar alternative)
- 1 tbsp. of pumpkin seeds
- 1 tbsp. of peanut butter
- What ever you are using to blend your ingredients, whether that be a; kitchen aid, food processor, blender or electric whisk, start by whisking the eggs until light and airy.
- Add the; baking powder, salt, vanilla extract, cinnamon, ginger, nutmeg, pumpkin puree and milk, then blend again.
- Start to gradually add your dry ingredients to the mixture, start with the protein powder, then the buckwheat flour.
- Once everything is added and a nice consistency is reached, heat a wide pan on a low/medium heat (4/10).
- Add a very thin layer of fat to the pan, I use a 1 kcal spray because a liquid oil doesn't spread quite as nicely.
- Add your mixture to the pan in even amounts and spread into a circle using the back of your spoon. If you struggle getting perfectly round pancakes using this method I have a few tricks up my sleeve that may help you. First, try using a ladle, this allows you to perfectly measure to amount you are pouring into the pan each time and to keep them round try using a pastry cutter.
- Lay it in the pan, pour in the mixture, then lift the cutter out after a few seconds.
- Spread your pancakes out on a chopping board to cool, if you stack them the steam coming off them will form condensation and you will be left with soggy pancakes, nightmare!
- Once cooled, stack them on a plate and add your garnishes, then tuck in.
- Feel free to share, but it's not obligatory.
Try something new
This also marks the first time I have used date nectar as a natural sugar alternative. It is much darker than the agave that I am used to, but this with dark colour comes an immense depth of flavour and richness that you just don’t get with other sugar alternatives. It matches perfectly with these pumpkin pancakes and would work equally well over porridge. If you want to try it out for yourself you can buy it from Beloved here. I shall certainly be getting more when I finish mine.
Perfect pumpkin pancakes, ready in 15 minutes. What more could you want? If you need a few pointers because your pancakes have been coming out different sizes, not perfectly circular or a little dark in colour, check out my Perfect Protein Pancake Pointers article for all you could possibly need to know to cook up the perfect batch of pancakes every time.