"Holy snap, this makes waking up fun! The combination of pumpkin and ginger is a match made in heaven. You can make the cakes a little thinner with added water or thicker, depending on your taste. The addition of protein powder keeps them macro balanced. These Pumpkin Pancakes are the epitome of comforting breakfast food and make an extra special meal for chilly mornings. These pancakes would be perfect for Thanksgiving morning breakfast, or just for any chilly fall morning!"
"1/2 cup unsweetened canned or aseptic-packed pumpkin 4 egg whites (or vegan egg substitute) ½ tsp pure vanilla extract 1 cup unsweetened coconut or almond milk (add a little more if you like thinner pancakes) ¼ cup gluten free gingersnap cookies, crushed coarsely 1 Tbsp baking powder 1/2 tsp pumpkin pie spice 1 cup oat or coconut flour 2 scoops of your favorite low sugar vanilla protein powder Non-stick cooking spray"
Pumpkin and gingersnap flavors combine with protein powder, oat or coconut flour, and egg whites to create macro-balanced pancakes. Wet ingredients include pumpkin, egg whites, vanilla, and unsweetened milk; dry ingredients include crushed gingersnap cookies, baking powder, pumpkin pie spice, flour, and protein powder. Batter thickness can be adjusted by adding more milk or water. Cook batter on a preheated griddle until bubbles form, flip, and finish cooking. Serve with low-sugar pumpkin butter, syrup, or a cinnamon–pumpkin spice yogurt topping made from plain Greek yogurt, Pumpkin Spice Syrup, and cinnamon.
Read at Alternative Medicine Magazine
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