Recipes

Oven-Baked Pumpkin Protein Pancake

autumn country

Fall is such a beautiful time of year. I always love the blue skies and colorful trees, especially in the mountains. Why does it go by SO FAST?! It seems like the  leaves are “blink and you miss them” and winter is on its way entirely too fast!

 

 

 

 

 

 

 

Fall always seems to bring with it a little bit of nostalgia, though. It takes me back to college days on campus with crisp air and beautiful red and yellow falling leaves. Some of my favorite things were football games, hot chocolate, boots and scarves, and pumpkin everything! Although I now prefer a good cup of coffee to hot chocolate, I still LOOVE my pumpkin! And even better, healthy pumpkin goodies!

pumpkin patch

 

 

 

 

 

 

 

 

 

 

 

 

 

Even though fall is now making its way into winter, (again, why is it so short?!) I’m still clinging to the last piece of fall and all its charm with as many pumpkin goodies as I can bake. And I love healthy baking! There’s always a way to make something healthier without sacrificing taste, and most of the time I think the taste is better! So, for my first pumpkin recipe, I give you Pumpkin Protein Pancakes; just right for these chilly fall mornings!

pumpkin pancake edit

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Note: I actually prefer baking one big pancake in a pie dish in the oven to standing over the stove flipping multiple, small pancakes. I think it tastes better for some reason (it’s fluffier!) and it’s more time-efficient since you can leave it in the oven while you take care of other things.

What you’ll need:

  • 1/3 cup Oat Flour (I like Arrowhead Mills or Bob’s Red Mill – also available in Gluten-Free)
  • 1/4 cup Vanilla Protein Powder (Bluebonnet is my favorite! You can get it here)
  • 1 teaspoon Baking Powder
  • 1 1/8 teaspoon cinnamon*
  • 1/8 teaspoon ground ginger*
  • 1/8 teaspoon ground nutmeg*
  • Pinch of ground cloves*
  • 1/8 teaspoon Sea Salt (Celtic is the best! Get it here)
  • 1/2 cup unsweetened Almond Milk
  • 1/2 cup Pumpkin puree
  • 1 Egg
  • 1 teaspoon Vanilla Extract (I use Better Body Foods – great price and tastes great! Get it here)
  • 3 drops Liquid Stevia (I recommend Sweetleaf – get it here for the best price)
  • 1 teaspoon Coconut oil or grass-fed butter (I like Better Body Foods Organic Coconut Oil)

* Or use 1 – 1 1/2 teaspoon Pumpkin Pie Spice instead (recipe follows):

  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon allspice

What to Do:

  • Preheat oven to 375. Add coconut oil or butter to pie dish and melt in the oven for a few minutes. Once melted, spray dish with non-stick cooking spray to ensure the pancake removes easily.
  • Mix dry ingredients (first 8 listed) in a small bowl. If you don’t have oat flour, you can always add rolled oats to a blender and blend until you get a fine flour.
  • In a separate, medium-sized bowl, whisk almond milk, pumpkin puree, egg, vanilla extract, and stevia until smooth.
  • Add dry ingredients to wet and whisk until well blended.
  • Pour batter into pie dish and bake at 375 for about 16-20 minutes. I like to leave the middle a little gooey, but it should be done when the outer edges are springy to the touch and the middle no longer appears “wet”.

Makes 1 large serving. ENJOY! 🙂

 

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