Whole Wheat Pumpkin Pancakes
These are the easiest, fluffiest whole wheat pumpkin pancakes you'll ever make. The secret is not in the ingredients, but how to use them. These pancakes are wholesome, filling and perfect for cozy fall mornings.
Ingredients
- 1 scoop plant-based protein powder 30 grams
- 1 cup whole wheat flour 140 grams, a 1:1 gluten free blend will also work here
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp pumpkin pie spice or 1/8 tsp each all spice, nutmeg and clove, and 1/2 tsp cinnamon
- ½ tsp salt
- 2 eggs yolk and white separated
- ½ cup pumpkin purée about 80 grams
- 1 cup plant based milk of choice
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- butter or oil of choice for gridding
Instructions
- In a large bowl whisk together the protein powder, flour, baking powder & soda, pumpkin pie spice and salt. Set aside.
- Separate the egg yolks and egg white. Add the egg yolks to a small bowl and the whites to a large one.
- Add the pumpkin purée, milk, maple syrup and vanilla in with the yolks and mix until combined.
- Add the egg yolk mixture in with the dry ingredients and gently stir to combine.
- Set a skillet to medium heat.
- Then using a whisk or an electric mixer, vigorously beat the egg whites until they are foamy and stiff. Add the egg whites to the batter and use a rubber spatula to gently fold in the egg whites. Try to maintain as much of the aeration as possible.
- By now your skillet should be ready. Grease it with butter or oil and use a 1/3 cup to measure out each of your pancakes.
- Cook each pancake on medium heat for about 2-3 minutes on each side, or until golden. It's easy to want to rush the pancake process but think of it as a s'more, you want it golden and cooked through, so it's worth the wait!
- After the pancakes are done, serve warm and with your favorite toppings.