Pumpkin and pancakes may seem like an unlikely combination, but they are surprisingly delicious and packed full of nutrients and carbohydrates to fuel your body for successful workout. After tweaking this recipe to include protein powder, I have found that I feel satisfied all morning and since they contain no flour or sugar they are easy to digest and don’t leave you crashing an hour later. In fact they actually are quite energizing! Pumpkin is not only a good source of carbs, but it is high in potassium, vitamin A and vitamin C.
PowerFuel Pumpkin Pancakes
Prep time: 5 minutes
Cook time: 3-6 minutes per serving
Servings: 2
Ingredients:
- 1 rounded tablespoon coconut flour
- 1 rounded tablespoon USANA MySmartShake Plant Shake Base (see notes below)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking powder
- 4 eggs
- 1 tablespoon coconut oil melted
- 1 teaspoon vanilla
- 1/3 cup canned pumpkin
- coconut oil or butter to grease skillet or waffle iron
- Directions:
- Combine the dry ingredients (first five ingredients listed) in a small bowl or measuring cup and set aside.
- Mix the eggs, coconut oil and vanilla together with a wire whisk.
- Add the pumpkin and use the whisk to mix together with the egg mixture.
- Sift the dry ingredients into the pumpkin and egg mixture. Mix well however if batter is a little lumpy it will be ok.
- Heat skillet over medium heat until and put in just enough butter or coconut oil to coat the skillet. Start with a teaspoon. Skillet is hot enough when a drop of water sizzles.
- Spoon the batter into the skillet to desired size of pancakes. I find three smaller pancakes works well and is easier to cook and flip.
- Cook for about 3 minutes or until batter starts to bubble then flip and cook about another 3 minutes until done.
- Serve with real butter and enjoy!
Notes:
I prefer to use a waffle iron as my large burner on my stove doesn’t heat evenly. I just rely on the light on the waffle iron to tell me when it’s done. I find it makes 2 full size 7 inch round waffles and one 4 or 5 inch waffle. I usually get 6 pancakes from this recipe.
I cover the plate of the ones I don’t eat with plastic wrap and store in the fridge for the next morning or for an afternoon snack.
I use the USANA MySmartShake Plant Shake Base Powder because it is unflavored and has no sugar. I have also used collagen protein powder which I order from Dr. Axe’s website. If you prefer you can just use 2 rounded tablespoons of coconut flour. You just won’t have the additional protein so you may want to add sausage or bacon to your meal.
I have also made this adding about 7 or 8 drops of liquid stevia when cooking them for my son and we both really like the added sweetness.
Finally, this is not my original recipe, I have just tweaked it a bit to suit my tastes and to incorporate the extra protein powder. You can find the original recipe here.
Hope you love these as much as I do. It’s one of my favorite meals after a hard speed session or long run. Leave a comment below and let me know what you think.
