Including drinking far too many pumpkin beers, I have been a little obsessed with pumpkin lately. I’ve been eating pumpkin oatmeal and drinking homemade pumpkin lattes like it is my job for the past few weeks.
Last night I thought pumpkin pancakes might be nice for dinner.
I looked at quite a few recipes. One included a scoop of protein powder in the pancakes. I decided to give it a try, since I like to make sure Jer gets enough protein on Meatless Monday.
I borrowed a few ideas from a few recipes, and this is what I came up with:
Pumpkin Protein Pancakes
Makes 8 small cakes or 6 large
- 1/2 cup all purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 scoop vanilla protein powder (I used whey)
- pinch of salt
- 1 egg
- 1/3 cup pumpkin
- 1/2 cup skim milk (add 1/3 cup and then rest, if needed)
Mix dry ingredients and wet ingredients in separate bowls. Add wet to dry and mix until just incorporated. Let sit for a few minutes to thicken while you make the topping.
- 2-3 peaches, sliced
- 1/2 tsp cinnamon
- 1/4 cup real maple syrup
Simmer in a saucepan on low until peaches are warm.
I garnished the ‘cakes with some rosemary pecans. They added a much needed crunch and savory bite to the dish.
These were very dense pancakes. Certainly not the light and fluffy ones I’m used to. I was a little skeptical after tasting them, but Jerry’s first response was “It tastes like a cookie!”.
I took that as a good thing.
Sweet peach, doughy pancake, and crunchy pecans. He was right, I could have eaten this for dessert and been happy.
I’d like to try these without the protein powder, and see if it changes the texture.
I would also recommend that 2 large or 3 small pancakes in a serving. I was completely stuffed after eating 3 large pancakes.
I jogged an easy 3 miles with Jer and Sadie last night. I’m only going to go on one or two more easy runs before Sunday. I am already starting to get nervous. Including stalking the 7 day weather forecast!