Who doesn’t love fall flavors? These pumpkin pie protein pancakes are a healthier twist on pumpkin pie. They’ve got more protein and less sugar than their predecessor and – bonus points – you can eat them for breakfast!
Ingredients
1
ripe banana, mashed
2/3
cup canned pumpkin puree
3
eggs, scrambled
1.5
tsp pumpkin pie spice or cinnamon
1
tsp baking soda
1/2
tsp salt
1
cup almond flour
1-2
T coconut oil or butter
maple syrup, to taste
optional toppings such as Greek yogurt or toasted nuts
Steps
- In a large bowl, mix together the banana, pumpkin puree, eggs, pumpkin pie spice or cinnamon, baking soda, salt and almond flour until nearly smooth.
- Melt some coconut oil or butter in a large skillet over medium heat.
- Drop about 1/4 cup pancake batter per pancake, being careful not to crowd the pan. The batter won’t spread like a flour pancake, so spread it gently with a spoon to make sure the thickness is even.
- Cook each pancake about 5 minutes until the bubbles on top have popped.
- Flip and cook another 2-3 minutes.
- Drizzle with maple syrup, toasted nuts (optional) and enjoy.
Makes three servings. One serving contains approximately 214 calories, 13.7g fat, 16.3g carbs and 8.3g protein.
