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I took a risk making these yesterday. My fiance is not huge fan of fancy flavors and is a bit of a traditionalist when it comes to pancakes. Blueberry, lemon, plain.. that’s about the extent of it. Since I plan and cook our meals for the week each Sunday, I didn’t want to allow him the opportunity to burst my bubble and say “pumpkin pie pancakes sound too sweet, can you just make blueberry”. So like most things, I didn’t tell him and did it anyways, naturally.
I made sure to not make these too sweet, especially considering the healthy diet we are both so focused on. And usually if I make it high protein, he will say yes to it! Look at all of those grains and fiber just loaded into these babies – I don’t know what exactly those little seeds and grains are but they look healthy as heck, so I am good with it! I am freaking obsessed with Bob’s Red Mill, Low Carb Baking Mix. Just a real Christmas miracle, this stuff.
I say all of that to say, he was eating three of these for breakfast this morning and said it was the best pancakes he has ever had. Ok, maybe we can attribute a percentage of that to the fact that he doesn’t venture out much on pancake flavors, but some of this is because these are AWESOME! Especially for being low-carb and high protein, what more can you ask for? Ok, you can ask for them to taste like a fall festival in your mouth – and that, they surely do!
Pumpkin Pie Low Carb High Protein Pancakes
Print recipe
Ingredients
- 1 cup 100% pumpkin puree (unflavored, not pumpkin pie filling)
- 2 eggs
- 1 1/2 cup milk, low fat
- 1 1/2 cup plain Greek yogurt, nonfat
- 1 teaspoon vanilla extract
- 3 tablespoons pure maple syrup
- 1 3/4 cup low-carb baking mix flour (Bob's Red Mill, if using regular flour, use 2 cups)
- 2 tablespoons baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 tablespoon pumpkin pie spice
- 1/2 cup Xylitol (or other sugar replacement of your choice)
- 2 scoops egg white protein, unflavored
Directions
| Whisk together all dry ingredients in a large bowl and set aside. | |
| Strain the pumpkin puree in cheesecloth or paper towels to remove the liquid. Then, in a medium mixing bowl, combine all wet ingredients and whisk together by hand until fully incorporated. | |
| Make a well in the dry ingredients and carefully pour the wet mixture into the flour mixture. Fold ingredients together until mixed, being careful not to over-mix. A few small lumps are ok. | |
| Heat a large skillet to medium low heat. Add a small pat of butter and drop 1/4 cups of batter onto skillet, cooking 3-4 pancakes at a time. When bubbles form on the surface of the pancake, flip it over and continue to cook for about 2 minutes. | |
| Repeat this process with all remaining batter. Place all cooked pancakes on a cooling rack for a few minutes to prevent them from getting soggy. For make ahead/meal prep: once cooled, wrap bundles of three in plastic wrap and then place in a ziplock and refrigerate for use in the next 3-5 days or freeze up to three months. |
Note
Makes about 18 pancakes
Top with a splash of syrup, a little butter and a dash of cinnamon. If you aren't as concerned with calories, add a good bit of honey-cinnamon-butter.
