We all know how busy our days get with school and working, so we all know how important it is to start your day off with a good breakfast! It was very quick for me to whip up this batch of pumpkin pancakes and even quicker just to warm them throughout the week. My recipe made 9 pancakes (or 3 servings) but you can change the size to fit your liking. They can also be made into waffles if that tickles your fancy!
Ingredients:
-1/2 c old fashioned oatmeal
-1/3 c coconut flour (can sub for another flour if you prefer)
-1 t baking powder
-1/2 T cinnamon
-2 scoops whey (I used optimum nutrition vanilla ice cream flavor. Cinnamon swirl is also very good!)
-2 T stevia (or sweetener of choice)
-2 whole eggs
-2 egg whites
-1 cup milk (I used unsweetened vanilla almond milk)
-1/2 cup puréed pumpkin (I used canned, make sure it isn't pumpkin pie filling!!)
Method:
I used my nutribullet -a blender would also work- to combined all the dry ingredients. If you have oat flour, you can skip the blender and mix with a fork, I just prefer a blender to make sure all is mixed extra well. Next I took a separate bowl and cracked my eggs then whisked until smooth. I added the pumpkin and milk to the eggs and mixed again until combined. All you have to do now is stir your wet and dry ingredients together and set in the fridge for 10-15 minutes to set up. If you didn't use coconut flour, you can skip the fridge step. Coconut flour takes a bit to soak up the liquid and thicken. If you used anther kind of flour, you may want to try using a little less liquid. While I had the batter in the fridge, I pulled out a griddle and let it warm to between 300-350 F and sprayed well with coconut oil to make sure nothing would stick. I equally distributed the batter and flipped halfway through the cooking! It only took 2-3 minutes on each side. I let them cool and placed into bags to cool and freeze for the week. Enjoy!!