Switch 2 Fitness | Pumpkin Spice protein pancakes
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Pumpkin Spice protein pancakes

 

 

 

 

 

 

These pumpkin spice protein pancakes are perfect for those of us who crave a sweet breakfast or dessert without wanting to compromise nutritional value. By using chickpea flour instead of the regular variety, we get a higher proportion of fibre and protein and zero gluten. Pecans make skin and hair look its best, and Greek yogurt provides a natural source of probiotics for the gut.

 

INGREDIENTS

SERVES 8

  •  1 cup chickpea flour
  •  1 cup Coconut Milk
  •  2/3 cup Roast Pumpkin Puree (pre roast pumPkin and let cool, can be done the day before)
  •  1 large whole egg
  •  1 tsp pumpkin pie spice (see spice mix recipe below)
  •  1 tbsp Baking Powder
  •  2 tbsp Cornflour
  •  2 tbsp coconut oil
  •  1 cup Greek Yogurt, Plain
  •  1/4 cup maple syrup
  •  2/3 cup raw pecans

DIRECTIONS

1. In a small bowl, add cornflour and whisk in 2 tbsp. of cold water until the cornflour is completely smooth.
2. In a blender, add coconut milk, chickpea flour, pumpkin puree, egg, baking powder, pumpkin spice, and cornflour mix. Blend until smooth.
3. In a large frying pan, melt 1 tbsp. of coconut oil on medium heat, and scoop out two 1/2 cup servings of batter and pour into the pan to make two pancakes.
4. Cook until bubbles form (about 2-3 minutes) and flip with a spatula to cook for another 2-3 minutes. Repeat again with remaining batter.
5. Top with Greek yogurt, maple syrup, and pecans.

 

Pumpkin Pie Spice mix

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

 

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