Paleo Protein Pumpkin Pancakes
("The P4 Breakfast")
Yeah, I know. I haven't posted in 14 months. More on that the next time I post, but for now, many of you wanted my recipe for the pumpkin pancakes (which are very high protein and very low carb). It's never too late when it's cold out to use pumpkin in your meals. In fact, as I type this, I am enjoying a Pumpkin Spice Shakeology (made up the recipe myself. -Hey, I had to use that leftover 1/3 cup of pumpkin puree somewhere, right)?
The pancakes took a few days to figure out how I wanted to do it, but I eventually settled on a combination of about 4 pumpkin pancake recipes, and I pulled, withdrew, and stole from each one to finally come up with this one.
It is truly a 95% Paleo recipe (it would be 100% by using whey protein powder raised from grass fed cattle - so as long as you also used Ghee, or strained butter from grass fed cows).
The recipe below should yield approx 10-12 pancakes, each about 5 inches in diameter.
You will combine ALL ingredients into a large mixing bowl, then use a standard mixer to make a smooth batter.
1/2 cup Organic pumpkin (canned)
2 Bananas (ripe and mashed with a fork)
4 Eggs - free range, vegetarian fed
4 Scoops of vanilla whey protein powder
4 Tbs Organic ground flaxseed meal (Red Meal brand)
2 tsp Ground cinnamon
1 tsp Nutmeg
1 tsp Vanilla extract
1/4 tsp Baking soda
2 Tsp Coconut flour
In a nonstick pan or griddle, melt a small amount of ghee (butter) or organic coconut oil over low to medium heat, place enough batter in the center to make a 5" pancake. Each side will only need to cook 2-3min. You will NOT see bubbles as an indicator to "flip", so check them! They will brown fairly rapidly. Be careful flipping - the batter is thinner than normal. You can thicken it by adding more "dry ingredients (coconut flour, flaxseed meal, and/or protein powder).
Once the batter as been placed in the pan, sprinkle your favorite chopped nuts on top to add some crunch to the pancake if you desire. Pecans would be best IMO :)
Rather than using a typical topping (like real maple syrup or honey), which is nothing but high glycemic index carbohydrate, you can make your own topping (ie/ a berry slurry (food processor) with coconut oil and protein powder, OR use coconut milk, coconut oil, natural peanut butter, and peanut butter flavored whey, etc.)
I made 8 "to go" ziplock bags, each with 2 pancakes in them, and put
them in my freezer for those days when I may need to eat some breakfast
while driving (not that I'm condoning this).
Since I'll be eating mine on the go (by hand), they will have to be "dry", so I'll just have a cold mug of unsweetened almond milk.
