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  • Writer's pictureSarah Gearino

Pumpkin Protein Pancakes


Just when I thought I was going to throw the towel in on attempting protein pancakes, I SUCCEEDED! I swear, I tried a million egg white/protein powder/oats combinations, and they all turned out dense as a solid rock! My boyfriend, bless his heart, would partially choke after every bite he took!lol He said they tasted great, but a “little hard to get down.” I tried and tried and tried…and I finally did it! I am very excited to have the ratio down so I can add new flavors to these pancakes. I will begin with this recipe for now:

  • Gather all of the ingredients. Blend the oats in a food processor or blender until well ground.

  • Place oats into a large mixing bowl and add all other ingredients into the bowl.

  • Blend well for a minute or two until creamy consistency. You can use a large spoon/wisk or a hand blender.

  • Spray a small pan with pam cooking spray.

  • I have found the best way to cook pancakes is to pour batter into a mini/small pan and cook on low-medium heat for 3-5 minutes. I typically pour the batter about 1/4-1/2 inch deep into the pan (about half for this recipe). Keep and eye on the batter because you will start to see mini bubbles when bottom side is almost fully browned.

  • Have another large pan (coated in pam cooking spray) on the stove ready to go. Lift up the edge of the pancake with a spatchula to see if bottom is cooked thoroughly. When it is ready, place larger pan over the smaller pan, and flip pancake onto the larger pan by quickly rotating the larger pan to the bottom. Make sure this movement is VERY QUICK, otherwise you may lose the perfect shape of the pancake. Cook on low to medium heat for another 5 minutes (or more if needed) until done. Use this process for each pancake. It is a little tedious, but the results are well worth it!

  • Serve with low sugar/sugar free/ or Sarah’s low glycemic cream cheese icing.

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