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.
Maple-Pumpkin Protein Pancakes (THM E)
- 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.
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!
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.