DFP HEAD ( Vegan,GF ) PUMPKIN GINGERBREAD PROTEIN PANCAKES | Best Food and Drink Recipes
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( Vegan,GF ) PUMPKIN GINGERBREAD PROTEIN PANCAKES

Ingredients


  • 2 T coconut flour, sifted (can sub for gluten loose or oat flour)
  • 1/2 tsp cinnamon
  • half tsp nutmeg
  • 1/four tsp sea salt
  • 1-2 T granulated sweetener of choice
  • half of tsp baking powder
  • 1 scoop vanilla or impartial tasting protein powder (elective)
  • 1/2 tsp ginger
  • 1/4 cup pumpkin (now not filling)
  • 1 T - 1/4 cup dairy free milk
  • 2 egg whites (for a vegan alternative, replacement for 1 flax egg- 1 T flax + three T water)
  • half tsp vanilla extract
  • Molasses, maple syrup and butter, for topping (Optional)

Instructions


  1. In a large blending bowl, sift the coconut flour, protein powder and baking powder to avoid clumps. Add within the spices, sweetener and salt and mix properly.
  2. In a small bowl, whisk the egg whites (or flax egg) with the vanilla extract. Add this to the dry aggregate and stir until a dough like consistency. Add within the pumpkin and slowly add the milk one tablespoon at a time until a thick batter is shaped.
  3. Heat a frying pan on low warmness and spray with cooking oil. Once pan is extremely warm, pour 1/four cup servings of the batter and cover. Once bubbles seem and the rims cross brown, remove cover, flip the pancakes and cowl once more for approximately 1 minute. Repeat until all of the batter is used.
  4. Allow pancakes to cool slightly and top with butter, maple syrup and molasses.

Notes

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