Pecan Pumpkin Pancakes
Very much on the lookout for ways to incorporate more plant-based protein in my diet and happy to share this simple seasonal protein-packed Pecan Pumpkin Pancake recipe with you. Total grams of protein in recipe = 56, so enjoy a healthy boost by whipping up a batch sometime soon. Note: turn your griddle way down for these as they will overbrown in a hurry! Oh, and maybe double the Whipped Cinnamon Butter recipe so you have plenty to dollop atop the pancakes with extra pecan pieces and warm maple syrup. Enjoy!
Ingredients
- 1 cup Kefir cultured lowfat milk (10 g protein)
- 2 tablespoons buttermilk (2 grams of protein)
- 2/3 cup plain Greek yogurt (7 grams protein)
- 1/4 cup molasses
- 1 egg (6 grams of protein)
- 1/4 cup cooking oil
- 1/2 cup canned pumpkin
- 1 heaping teaspoon baking powder
- 1 teaspoon baking soda
- 1 and 1/4 cup chickpea flour (25 grams of protein)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon kosher salt
- 1/2 cup pecan pieces (6 grams protein)
- 1/2 cup butter, softened
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
- 1/4 teaspoon kosher salt
Instructions
- In a blender, combine kefir milk, buttermilk, yogurt, molasses, egg, oil, pumpkin, baking powder, baking soda, chickpea flour, 1 teaspoon cinnamon, ginger and 1/4 teaspoon salt. If you add all the liquids first and then the dry ingredients, it will be easier to blend.
- Preheat your griddle to 275 degrees. Spray with nonstick spray. Pour pancake batter onto hot griddle, then sprinkle with a few pecan pieces. Let bubbles pop and then turn pancakes and cook other sides.
- Beat softened butter with 1 teaspoon cinnamon, brown sugar and 1/4 teaspoon kosher salt until light and fluffy and thoroughly combined.
- Serve hot pancakes with a dollop of whipped cinnamon butter and warm maple syrup.
Enjoy!