Life in Balance

Protein Pumpkin Pancakes

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This is truly one of my very favorite recipes. My sister shared it with me, however she uses banana instead of pumpkin. I have no love for bananas so thats why I made the switch.

You will definitely want to use a kitchen scale to make them because the coconut flour can be a little tricky at times. I have made up to 15 at once. They keep in the refrigerator well, and are easy to reheat.

There are few items that really do make a difference so I wouldn’t deviate. First the Libby Pumpkin really does make a difference as opposed to a store brand. A small can will make approximately 8 pancakes. The second item that I would not deviate from is the Chia Omega flour, it’s not the same without it. The Chia Omega flour is however the hardest ingredient to locate. That’s why I put a link to the website I purchase it from.

One last thing…… I do have a video of the actual process, but it’s a little lengthy so if you would like me to send you the link, let me know.

I hope you enjoy these as much as I have.

Protein Pumpkin Pancakes

186 grams egg whites
21 grams coconut flour (any brand will do, I usually use Bob’s Red Mill)
7 grams chia omega flour (Dowd and Rogers)
50 grams pumpkin (Libby)
1/2 tsp baking powder
3 TBSP Splenda or calorie free sweetener, just adjust accordingly as some are sweeter than others
1/2 tsp Vanilla
1 tsp Cinnamon
Dash of Nutmeg

Put all ingredients in blender and blend well. Cook over medium heat in a large fry pan with pan coat.

Nutrition per recipe:
Calories: 224
Carbs: 22.5
Fiber: 11
Fat: 3.5
Protein: 25

Coconut Flour, Chia Omega Flour
Use this link to save $10 on a $30 order.

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