Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 95.0
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 73.9 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.8 g
- Protein: 5.3 g
View full nutritional breakdown of Pumpkin Cornmeal Protein Pancakes calories by ingredient
Pumpkin Cornmeal Protein Pancakes
Submitted by: STALEANIntroduction
Packed with fiber, protein and goodness. Try these unique breakfast or snack protein pancakes. The recipe makes 6 4-inch pancakes. Divide them up as 2 breakfast servings, 3 pancakes each or eat just one as a nutritious less-than-100-calorie snack. There are endless possibilities to remake these into your own version, but do keep the Hi-maize cornmeal for the fiber it provides. Packed with fiber, protein and goodness. Try these unique breakfast or snack protein pancakes. The recipe makes 6 4-inch pancakes. Divide them up as 2 breakfast servings, 3 pancakes each or eat just one as a nutritious less-than-100-calorie snack. There are endless possibilities to remake these into your own version, but do keep the Hi-maize cornmeal for the fiber it provides.Number of Servings: 6
Ingredients
-
1/4 cup (31g) Cornmeal, Hi-maize, King Arthur Flour
1/2 cup (60g) Flour, All-Purpose,Organic*
1 scoop (20.5g) Optimum Nutrition 100% Any Whey Protein
1 teaspoon low-sodium baking powder
1/2 teaspoon Splenda Brown Sugar Blend
1 teaspoon (5g) Kirkland Ground Saigon Cinnamon
1/2 teaspoon Nutmeg, ground
1/2 teaspoon Ginger, Fresh, Chopped, Organic, Christopher Ranch
2 tablespoons Liquid Egg Whites
1 tablespoon Coconut Butter, 100% Organic, Raw, Artisan, warmed to melting
1/4 cup (64g) Organic Pumpkin Puree (not pie mix)
3/4 cup (6 oz) Pure Coconut Milk, Silk (in a carton in refrigerated dairy case)**
Tips
Could also use oat flour or ground oats or whole wheat pastry/whole white wheat flours to replace the all-purpose flour. the combinations are many. The key is to keep the Hi-maize cornmeal with whatever combination of other flours you use.
*You will need to add salt & baking powder if not using self-rising flour (1/4 teaspoon salt and 1-1/2 teaspoon baking powder.
**May replace with any milk or milk-like product desired.
Directions
Preheat griddle to 375 degrees.
Sift together dry ingredients (first seven ingredients). In separate bowl, whisk together all wet ingredients (next 5 ingredients). Blend dry ingredients into pumpkin mixture until large lumps are moistened (do not over mix). Spray griddle with cooking spray of your choice. Using a 1/4 cup measure for each pancake, cook on hot griddle until edges begin to dry and top forms small bubbles. Flip pancakes and continue cooking until bottom has completed cooking and turns golden brown. Serve hot or cold as desired.
Serving Size: Makes 6 4-inch pancakes, serving depends on you
Sift together dry ingredients (first seven ingredients). In separate bowl, whisk together all wet ingredients (next 5 ingredients). Blend dry ingredients into pumpkin mixture until large lumps are moistened (do not over mix). Spray griddle with cooking spray of your choice. Using a 1/4 cup measure for each pancake, cook on hot griddle until edges begin to dry and top forms small bubbles. Flip pancakes and continue cooking until bottom has completed cooking and turns golden brown. Serve hot or cold as desired.
Serving Size: Makes 6 4-inch pancakes, serving depends on you
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