( 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

• * 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/