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

  1. 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.
  2. 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.
  3. Beat softened butter with 1 teaspoon cinnamon, brown sugar and 1/4 teaspoon kosher salt until light and fluffy and thoroughly combined.
  4. Serve hot pancakes with a dollop of whipped cinnamon butter and warm maple syrup.

Enjoy!