Maple-Pumpkin Protein Pancakes

I love pancakes! And there is a special place in my heart for the Trim Pancakes (pg. 259 of  the THM Cookbook). I decided to doctor them up a little to give a nod to the beautiful Fall weather we’ve been having.

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Maple-Pumpkin Protein Pancakes (THM E)

Multiple Servings

  • 1 c oats, whirled in a food processor into a fine powder
  • 1 c fat free cottage cheese
  • 1 c egg whites (carton or fresh, took about 7 eggs for me to get a cup)
  • 1/3 c canned pumpkin puree
  • scant 2 Tsp Pyure or Gentle Sweet
  • 2 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp maple extract
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp coconut oil
  • 1/2 tsp salt
  • coconut oil spray
  • Oikos 000 and syrup (pg. 480 in the cookbook) for topping

After grinding the oats into a fine powder, add the rest of the ingredients (except for toppings and spray) and whirl for 2-3 minutes until everything is blended.

Preheat your griddle to 325, or heat a cast iron griddle over medium heat and spray with coconut oil. Using a ladle, drop the batter onto the hot griddle. When bubbles begin to form and pop, turn and cook through. Repeat until you’re all the through the batter.

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These are so fluffy and delectable on their own, but should you top them here are a few options: Oikos 000, I used a vanilla and added maple flavoring. You could also used caramel, or leave it vanilla. You make the rules here!

My kids and husband gobbled them up with only syrup, but I like the creamy element the yogurt provides.

Don’t forget the syrup!

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I’m not bonkers over maple, but I love the syrup out of the cookbook (pg. 480). Try it if you haven’t already, or use another on-plan syrup you enjoy.

Dig in!

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