Pumpkin Cornmeal Protein Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/4 cup (31g) Cornmeal, Hi-maize, King Arthur Flour1/2 cup (60g) Flour, Self-Rising*1 scoop (20.5g) Optimum Nutrition 100% Any Whey Protein1/2 teaspoon Splenda Brown Sugar Blend1 teaspoon (5g) Kirkland Ground Saigon Cinnamon1/2 teaspoon Nutmeg, ground1/2 teaspoon Ginger, Fresh, Chopped, Organic, Christopher Ranch2 tablespoons Liquid Egg Whites1 tablespoon Coconut Butter, 100% Organic, Raw, Artisan, warmed to melting1/4 cup (64g) Organic Pumpkin Puree (not pie mix)3/4 cup (6 oz) Pure Coconut Milk, Silk (in a carton in refrigerated dairy case)**
Preheat griddle to 375 degrees.
Sift together dry ingredients (first six 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 six 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
Nutritional Info Amount Per Serving
- Calories: 94.2
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 193.1 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.5 g
- Protein: 5.3 g
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