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
- 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.
- 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.
- 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.
- Allow pancakes to cool slightly and top with butter, maple syrup and molasses.
Notes
- * The quantity of milk you use relies upon on the logo of coconut flour and protein powder used.
- If you don't use protein powder, add an extra tablespoon of flour.
- If you use an unsweetened protein powder, upload a T of sugar or sweetener of desire.
- Source : https://thebigmansworld.com/2014/10/13/pumpkin-gingerbread-protein-pancakes/
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