Pumpkin peanut butter protein pancakes….now say that 5 times fast!
Hehe, I did…it’s actually kind of fun 😜
Anyway, if your more of a type who is all like “I don’t like when food is too sweet” then I got the perfect pancake fix for you! These weren’t the sweetest of the bunch, but even if you do have as large of a sweet tooth as me, I think these moist, fluffy, & cute pancakes will still make your tastebuds tingle with joy!
What you’ll need:
1/3 cup oat flour (I used gluten free)
6 grams or 1-2 tbls dark roast peanut flour
1/2 scoop Cellucor peanut butter marshmallow protein powder
3 tbls 100% liquid egg whites or about 2 egg whites from the egg
1/3 cup puréed pumpkin
1/3-1/2 cup unsweetened almond milk
1/2 tsp baking powder
1/3- 1/2 cup Dannon’s light and fit nonfat vanilla Greek yogurt
1/3 cup blueberries
1/2- 1 tsp cinnamon
4 drops of vanilla liquid stevia
Now here’s what you gotta do:
1) Mix all the ingredients together except the blueberries & the vanilla yogurt, to make a smooth batter.
2) On a medium or large skillet or frying pan, over low heat, you can either spray it or use coconut oil. I mostly used Canola cooking spray, but for my last two pancakes, I cooked them in coconut oil and they came out super delicious, so it’s up to you.
3) Cook each pancakes for about 1-2 minutes on each side so it reaches that browned crispness you desire.
4) You may now top your pancakes with the yogurt and blueberries & sprinkle more cinnamon if that’s what you prefer! 🙂