Welcome to October and All Things Pumpkin!
I was recently talking to a friend of mine who said she wished blogs that shared recipes would just say “I tried this; it was good; you try!” and post the recipe without five paragraphs of chatter before. So, Beth, this is for you.
I made Pumpkin Gingerbread Protein Pancakes. They were yummy; you should try them.
In a large bowl, sift together:
- 2 tbsp Gluten Free Whole Grain Flour
- 1 Rounded Scoop (28,4g), 100% Whey Protein, Vanilla Ice Cream
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/2 sp Nutmeg
- 1/4 tsp Salt
- 1/2 tsp Ground Ginger
In a separate bowl, whisk together:
- 2 Egg Whites
- 1/2 tsp Vanilla extract
- 1/4 Cup 100% Pure Pumpkin (not pie filling)
Add this mixture to your dry ingredients, then stir in:
- 1 tbs Milk – Nonfat (fat free or skim)
(1 tbs worked for me but you can add more as needed) until you have a soft dough– think Pancake Batter.
Cook on a skillet, as you normally would pancakes. Add toppings of choice. Voila!