Tis' the season for Pumpkin related foods. Even though it's Spring in Australia, I do love Autumn spices all year round.
These pancakes are made super flavourful, healthy, fluffy and protein packed whilst being refined sugar free, with the use of roast pumpkin, vanilla protein powder and granulated stevia.
When using protein powder to cook, my most obvious advice to you is to use one that doesn't taste gross to drink! Sounds relatively straight forward right. It's like using dodgy wine in cooking, thinking it's magically going to taste better because you cook it. That's rarely ever true, and the same applies to protein powders. Most non-vegan protein powders are pretty good, but for the vegan versions, it's taken me a while to find a handful that I actually enjoy. I currently use Vega Sport Performance Protein in Vanilla. It's great to drink and as such, great to use in baking. They don't sponsor me, so I buy mine off iHerb, since I can't find it in Australia. They have other flavours, but Vanilla is universal in so many recipes, and you can add other flavours to it, so it's a safe bet if you want to try it out. It's vegan, gluten free and has no added sugar, but tastes great!
Roast pumpkin I've talked about before, it's similar to adding zucchini, apple sauce or yoghurt, it's basically there to add moisture. But roasting it adds an amazing sweetness (compared to boiling or steaming), plus it's a veggie, so you get some bonus veggie intake for the day. I regularly roast whole pumpkins as part of my meal prep, and once cooked, freeze them in half cup portions until I need it. Like for this. Whenever they're on sale, make sure you buy some and roast for future use. You'll be glad you did.
For the sauce I used peanut butter, boiling water to thin and malt extract (it looks like thick golden syrup). I just bought the malt extract to use is smoothies and oats etc for that malted milkshake flavour, but thought I'd give it a try here. You can replace with your favourite syrup or rice malt.
I hope you give them a try!
Jo xx
Pumpkin Protein Pancakes
(Serves 1-2)
1/3 cup buckwheat flour
1/2 cup pureed roast pumpkin
1/2 scoop vanilla protein (I use Vega Sport)
1 Tbsp granulated stevia (or coconut sugar or natural sweetener of choice to taste)
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1 tsp vanilla extract
1/2 - 1 cup almond milk (or milk of choice to consistency)
Mix dry ingredients in a bowl, add in wet ingredients, and stir through the milk to your desired consistency. This will differ with protein powders, and if you like your pancakes thick or thin.
I leave my batter quite thick, that you have to push it down with a spoon in the pan to flatten.
Cook in a non stick pan sprayed with coconut oil over medium low for a couple of minutes each side.
Top with fresh fruit and drizzle with your favourite syrup or sauce below
Peanut Malt Sauce
1 heaped tsp peanut butter
1 tsp malt extract
A splash of Boiling water to consistency
Mix well and drizzle over pancakes