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Saturday, February 8, 2014

Pumpkin Protein Pancakes

Here I go with the pumpkin again!  This recipe was given to me by my friend Amy.  She is a personal trainer and insanely fit.  I love her original recipe so much, but I decided to adapt it and make it vegan by substituting flax for the egg whites.  They are slightly less firm than the original, but still held up great.  Plus they have the added nutrition from the flaxseeds.  Whichever way you choose, they are delicious. 

Vegan version:
  • 3 Tbsp. ground Flax seeds (grind whole seeds in a coffee grinder or buy pre-ground flax)
  • 2/3 cup oats
  • 1/2 cup pumpkin puree
  • 1/2 tsp. cinnamon
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. vegan vanilla protein powder
  • 2/3 cup water
1.  Stir together the flax seeds with 6 Tablespoons of water.  Allow to sit for 10 minutes. 
2.  In a high powered blender, add all the rest of the ingredients, plus the flax after it has turned into a gel.  Mix until smooth.
3.  Grease a skillet with coconut oil, and heat over medium-high.   Add heaping tablespoons of the batter, cooking about 4-5 minutes per side.  Press down lightly on them after you flip them to flatten them out.
4.  Serve with a dollop of vanilla flavored coconut or almond yogurt (or dairy yogurt), and a tablespoon of almond butter.  Sprinkle with unsweetened coconut flakes and cinnamon.  If you prefer it sweeter, drizzle with maple syrup. 
Amy's Original Pumpkin Protein Pancakes~
  • 4 egg whites
  • 1/3 cup oats (heaping)
  • 1/4 cup pumpkin puree
*I often add 1/2 tsp of vanilla extract and 1/2 tsp cinnamon to this recipe too.

1.  Mix all ingredients in blender.  Cook and serve the same as above, top with a dollop each of almond butter, vanilla flavored coconut yogurt, and a sprinkle of cinnamon and unsweetened shredded coconut. 

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