Happy Sunday, loves!
And I thought, what better way to introduce it than with a combo that’s proven to be popular in the past? Based on my Peanut Butter Pumpkin Cake for One that was a TOTAL hit last year, these pancakes are FULL of peanut butter and pumpkin flavor, incredibly
moist SEXY, and protein-PACKED!
Sing it with me now…
♫ Peanaaaaaaaaa-ut, peanut butter…and PUMPKIN! ♫
Please tell me I’m not the only one who knows the PB&J song! I worked at a daycare when I was in high school and we’d sing this with the kids all the time…and yeah, I still catch myself humming it whenever I’m whipping up a sandwich! 😉
But BACK to the PANCAKES!!
Seriously guys, I don’t know which was better, the actual ‘cakes or the fusion of flavors from the yogurt, cocoa, and peanut butter sauces! And with the crunch of peanuts and cacao nibs? Omg, I was in HEAVEN…for the whole 5 minutes these were on my plate! 😉
Absolute, melt-in-your-mouth PUMPKIN perfection!
Peanut Butter Pumpkin Pancakes (GF)
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Keywords: breakfast pancakes gluten-free high protein vegetarian peanut flour pumpkin puree Pancake Sunday fall
Ingredients (Serves 1)
- 1/4 cup oat flour (ground from gluten-free oats)
- 3 Tablespoons peanut flour
- 1 Tablespoon coconut flour
- 1/2 teaspoon sodium-free baking powder
- 1/4 teaspoon cinnamon
- 1 large egg white
- 2 Tablespoons vanilla Greek yogurt*
- 1/4 cup water (or milk)
- 1/2 teaspoon maple extract (or vanilla)
- 1/4 cup pumpkin puree
- Toppings: Greek yogurt, healthy chocolate sauce, peanut butter sauce**, crushed peanuts, and cacao nibs
*Or omit and use 1/3 cup of milk (dairy or non-dairy) instead.
**Whisk together peanut butter with a little water (or milk) for a creamy sauce.
1. Heat a non-stick skillet or griddle to medium heat and coat with cooking spray.
2. In a medium-sized bowl, combine flours, baking powder, and cinnamon and stir with a whisk to break up any lumps.
3. In a separate bowl, whisk egg white until frothy.
4. To the egg white, add yogurt, water (or milk), extract, and pumpkin puree and stir well.
5. Add wet ingredients to dry ingredients and stir until flour is incorporated.
6. Spoon batter onto skillet, forming three small to medium-sized pancakes.
7. Cook for 5-7 minutes before flipping and allowing to cook an addition 3-4 minutes.
8. Transfer to a plate and add desired toppings.
I can see a WHOLE LOT of my pumpkin stash going to more of these!
And even though I haven’t tracked a single calorie since February, I couldn’t help but get a little curious with this recipe, so I plugged it into my old recipe analyzer
(under the “tools” tab) annnnnnd…
BAM…twenty FIVE grams of protein, baby!
Peanut flour is a wonderful thing, people…worth EVERY penny! I’ve been buying it for three years now and have never let myself run out! You can use it for baking, super human pancakes, sauces and spreads, or even mixed in oats/yogurt for a burst of peanut butter flavor with a butt-load of protein! I seriously can’t rave about this stuff any more!
Go to iHerb.com and use coupon code QQQ940 for up to $10 off your first order!
Do you really need any MORE convincing?! Go make these…NOW!
What is your favorite foodie item to buy online?