Protein Packed Pumpkin Pancakes
Make sure you use a very ripe banana, if the banana is not ripe, the pancakes won’t be sweet enough.
Prep
Cook
| Category: | Breakfast |
| Seasons | |
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Ingredients
Ingredients
| 5 Oakdell Omega-3 Brown Eggs |
| 1/4 cup canned pumpkin (plain) |
| 1 1/2 teaspoons pumpkin pie spice |
| 1/2 cup whole wheat flour (white whole wheat flour keeps the pancakes from being too dense) |
| 1/2 teaspoon salt |
| 1/4 cup sugar |
| 2 teaspoons vanilla extract |
| 1 very ripe large banana |
| optional: mini chocolate chips, to taste |
| optional: butter or syrup for serving |
Protein Packed Pumpkin Pancakes Directions
- Add all of the ingredients (except chocolate chips) to a blender. Blend on a low speed until well processed.
- Onto a hot, greased griddle (I use a nonstick cooking spray) pour 1/4 cup of the batter. Cook for about one minute until bubbles start to form on the surface. If desired, sprinkle chocolate chips on top of each pancake. Flip the pancakes and cook for another minute on the opposite side.
- Serve the pancakes with butter, syrup or just plain.
