Power Pumpkin Pancakes
Sunday, October 21, 2012
I woke up this morning with pancakes on the brain. Big, fluffy, warm pancakes with melting butter and dripping maple syrup. I had to have them. Had. To. Have. Them.
Soon I found myself wandering into the kitchen and milling through cupboards to see if I have everything I needed to satisfy this chilly fall morning craving. Oh, it’s a fall morning! Can’t make pancakes that don’t include pumpkin in the mix…pumpkin…one of my favorite orange foods! How festive…how yummy (and perfect for this month’s The Recipe Redux challenge)!
The ‘power’ part of this recipe comes from the pumpkin (a powerhouse of vitamins, nutrients, and fiber) as well as the small dose of whey protein powder (a super simple way to increase the protein content in an otherwise fairly protein-free meal). Bring on the maple syrup!!
Power Pumpkin Pancakes. www.kindred-kitchen.com Power Pumpkin Pancakes Batter. www.kindred-kitchen.com
© 2012 Nancy Granada – Kindred Kitchen www.kindred-kitchen.com
Power Pumpkin Pancakes www.kindred-kitchen.com
Power Pumpkin Pancakes
servings: 8 good-sized pancakes (about 4" each) | time: about 20 minutes
1 1/4 cup white whole wheat flour (up the amount to 1 1/2 cups if you will not be using the whey protein powder)
1/4 cup unsweetened vanilla whey protein powder
2 TBSP. baking powder
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
2 TBSP. raw sugar
5-ounce can evaporated skim milk (Note: you could substitute the evaporate skim milk and the water with 1 1/4 cup low fat milk, buttermilk, soy milk, almond milk or whatever milk you prefer)
1/2 cup water
2 TBSP. canola oil or melted butter
1 large egg
1 large egg white
3/4 cup pumpkin puree
Pure maple syrup (about 2 TBSP. per stack of 3 pancakes)
Butter (about 1 tsp. per stack of 3 pancakes)
1. Place the flour, whey protein powder, baking powder, salt, cinnamon, allspice, nutmeg and raw sugar in a large bowl. Whisk to combine and set aside
2. In a separate bowl, add the evaporated skim milk, water canola oil, egg and egg white, and pumpkin puree. Whisk to combine
3, Pour the liquid mixture into the flour mixture and whisk to combine (don’t over mix)
4. Spray a large non-stick pan with non-stick spray and heat over medium heat.
5. Using a 1/3 cup dry measuring cup per pancake, pour the batter into the pan to form as many pancakes as will fit in one batch while leaving enough room to easily flip each one. Allow to cook over medium heat for about 3 minutes on the first side and 2-3 one the second side. Stack onto a warm plate as you make batches.
6. Serve with a little butter and a drizzle of maple syrup
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