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Pumpkin Protein Pancakes

https://www.sorghumcheckoff.com/recipes/pumpkin-protein-pancakes/

Prep Time

10 Minutes

Make Time

10 Minutes

Yield

6 pancakes

Sorghum Form

Flour

Recipe developed by:
Lauren Harris-Pincus, MS, RDN

Ingredients

  • 1 egg
  • 1/4 cup plus 2 Tablespoons liquid egg whites (6 Tablespoons)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pumpkin puree
  • 3/4 teaspoon pumpkin pie spice
  • 1 medium very ripe banana, thoroughly mashed
  • 1/2 cup old fashioned oats
  • 1/4 cup white sweet sorghum flour
  • 1/2 cup vanilla Greek yogurt

Instructions

  1. Beat egg and whites together in a medium bowl.
  2. Add vanilla, pumpkin, and pumpkin pie spice and whisk to combine.
  3. Add mashed banana and whisk again.
  4. Add oats and sorghum flour and stir well.
  5. Spray a skillet or griddle with nonstick spray- I used coconut oil spray.
  6. Heat on medium to medium-high heat.
  7. Use a 1/4 cup measuring cup to add batter to the skillet for each pancake, you may need to spread out batter with the back of a spoon or spatula.
  8. Flip carefully when the bottom is golden brown- be patient.
  9. Remove when both sides are done.
  10. Top a stack of 3 pancakes with 1/4 cup of vanilla Greek yogurt and sprinkle with extra pumpkin pie spice

Tags

Nutrition Facts

Serving size
3 pancakes
Calories per serving
300
Fat per serving
4.5g
Saturated fat per serving
1g
Cholesterol per serving
90mg
Sodium per serving
130mg
Carbohydrates per serving
47g
Fiber per serving
6g
Sugar per serving
12g
Protein per serving
19g

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