Hi, my name is Lindsay, and I’m a ‘basic’ white girl that loves all things pumpkin 😉
Although we are well into February, I love to eat pumpkin everything year-round: it’s not just for fall! Even though Starbucks disagrees… but that’s another topic. I say since you can buy pumpkin puree year-round, then it shall be served year round!
Besides the wonderful flavour and color, pumpkin can add many nutrients to recipes. Rich in fibre and betacarotene and relatively low in calories, there are many reasons to add pumpkin into your nutrition plan. I especially love the moist-density it gives to baked goods 🙂
I came up with this clean-eating (protein powder-free) pumpkin pancake recipe on my own a couple years back- mainly by trial and error. These are hearty and full of flavour (and fibre!), and sure to keep you humming all morning. They are also great as waffles!! I like to top mine with either almond butter or Greek yogurt, depending on my caloric requirements that day. Enjoy… I know you will 😉
175 ml liquid egg whites
1/4 cup pumpkin puree (NOT pumpkin pie filling)
1/4 cup quick oats (dry measure)
2 tbsp ground flax seed
2 tbsp coconut flour
1/2 tsp baking powder
1/2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp pumpkin spice
2 tbsp almond milk (for consistency)
Splenda/stevia- to taste (optional)
- Preheat stovetop griddle/saucepan on medium-high heat. Spray with non-stick spray if necessary.
- Place all measured ingredients into blender/food processor. Add almond milk last to help the batter along. Blend until smooth.
- Pour batter on to griddle. Since the batter is so dense, it won’t ‘bubble’ when ready: check the underside of pancake at approx 4-5 mins. Flip when browned.
- Once pancakes are firm in the centre, serve and enjoy!
Macros: 349 calories; 8.5 g F; 36.1 g C; 28.3 g P; 15.4 g fibre