Holy snap, this makes waking up fun! The combination of pumpkin and ginger is a match made in heaven. You can make the cakes a little thinner with added water or thicker, depending on your taste. The addition of protein powder keeps them macro balanced. These Pumpkin Pancakes are the epitome of comforting breakfast food and make an extra special meal for chilly mornings. These pancakes would be perfect for Thanksgiving morning breakfast, or just for any chilly fall morning!
How to make Pumpkin & Ginger Snap Pancakes
Ingredients:
- 1/2 cup unsweetened canned or aseptic-packed pumpkin
- 4 egg whites (or vegan egg substitute)
- ½ tsp pure vanilla extract
- 1 cup unsweetened coconut or almond milk (add a little more if you like thinner pancakes)
- ¼ cup gluten free gingersnap cookies, crushed coarsely
- 1 Tbsp baking powder
- 1/2 tsp pumpkin pie spice
- 1 cup oat or coconut flour
- 2 scoops of your favorite low sugar vanilla protein powder
- Non-stick cooking spray
Directions:
- Preheat the griddle pan.
- In a bowl, whisk together all wet ingredients.
- In a separate bowl, mix together all dry ingredients.
- Add wet to dry and whisk together until well blended.
- Season griddle with non-stick cooking spray. Ladle pancake batter onto a griddle and cook until the batter starts to bubble. Flip and cook for another minute. Repeat with the remaining batter.
- Top with low sugar pumpkin butter or your favorite low sugar syrup. (or see note below for a topping)
Note for a topping:
But you know what makes these pancakes even better? A giant dollop of yogurt that has been mixed with cinnamon and pumpkin spice syrup. We used plain Greek yogurt because that’s what we like, but if you aren’t partial to the tang of it, feel free to substitute with regular yogurt or vanilla yogurt. To make yogurt topping, mix together 1/2 cup plain Greek yogurt; 1 tbsp. Pumpkin Spice Syrup and 1/2 tsp. cinnamon. Stir well. This will make enough topping for a stack of the pancakes.
