Okay, I am giving into peer pressure. I’m posting my first pumpkin recipe of the season. I went through all my recipes to-post last weekend and realized I had a good many pumpkin ones. Posting one now won’t hurt and I still have a ton in my arsenal 😉 I teased you with another mug cake recipe on Instagram last Saturday, but I decided a post on pancakes was called for instead this week. I hope you forgive me!
This was one of the last “new” pancake recipes I made this Summer before I left home. It definitely was one of my favorites. It was part of the chickpea flour bender I went on those last few weeks. I wanted to use it in everything (and I did) and of course chickpea flour recipe creation would not be complete without a pancake recipe. So these were born and I added pumpkin because…well, why not?
I didn’t even realize, but these are grain-free pancakes! They are not paleo, as chickpeas are not, but they are grain-free, gluten-free, soy-free, and vegan of course! Plus, they are so protein packed. There is about 8g of quality plant protein just from the chickpea flour alone in this recipe. I’d say this is a good fueling start to the day (unlike PopTarts and orange cream soda).
And for some reason, these pancakes came out so ultra-fluffy. I was blown away by the fluffiness! I guess it’s from the chickpea flour, but damn! These are some of the fluffiest pancakes I have ever made. Fruit purees can make vegan pancakes dense, so when I tasted these beauties, I was taken aback. Pumpkin + chickpea flour = genius!
So let us see…We have ultra-fluffy, protein-packed, grain-free, gluten-free, vegan, and well…PUMPKIN! These pancakes are a winner in all categories 😉 Plus, they’re pancakes so that just elevates this recipe to a whole other dimension of amazing.
Ultra-Fluffy Vanilla Pumpkin Chickpea Pancakes
Ingredients: (serves 1)
+ 1/3 Cup Chickpea Flour
+ 1/2 Tsp Baking Powder
+ 1/4 Tsp Baking Soda
+ 1/4 Cup Pure Pumpkin Puree
+ 7 Drops of Vanilla Stevia
+ 1/4 Tsp Pure Bourbon Vanilla Extract
+ 1/2 Tsp Cinnamon
+ 1/4 Cup Water
Vanilla Protein Frosting:
+ 2 TB Vanilla Protein Powder
+ 1/3 Cup Water
+ In a mixing bowl, combine the chickpea flour, baking powder, baking soda, and cinnamon. Give it a mix. Then add the pumpkin, vanilla, stevia, and water. Give everything a good mix until all is combined and you have pancake batter.
+ Heat a pan lightly coated in coconut oil over medium heat. When hot, add 1/2 the batter to the pan. Cook for 3-4 minutes or until bubbles form on the edges. Flip and cook an additional 3-4 minutes. Repeat for the rest of the batter.
+ To make the protein frosting, just combine the protein powder and water (add slowly so you get the right consistency). Stir and set aside.
+ To make the best plate of pancakes here, plate one cake, top with frosting, add the next pancakes and then top that one with the rest of the frosting and a dash of cinnamon. Enjoy!
So with the chickpea flour and the protein powder you can get about 18-20g of protein. That’s crazy…and it is all vegan! Protein myth debunked yet again! I hope you have a happy protein packed pumpkin season! This is only the start of my pumpkin (and squash) recipes to come. Hopefully these can get me to at least tolerate fall and the winter a bit more…maybe.
So tell me:
+ Do you like savory or sweet pumpkin dishes? I think I actually like more savory. I have some killer ones to share that are “dinner” recipes using pumpkin!
+ What’s your best protein packed breakfast (sans eggs)?
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