These Pumpkin Protein Pancakes are gluten free, fiber and protein packed, and made with no added sugar!
When you hear someone mention pumpkin, does your mouth water? Mine does! I’m a year-round pumpkin fan, no waiting until the fall to break open a can of pure pumpkin puree. Not only is it delicious in almost anything, but this orange delight is low in sugar and calories, and packed with fiber, vitamins, minerals and phytonutrients. My secret gluten free weapon in this recipe is sweet white sorghum flour. Its neutral, sometimes sweet, flavor and light color make it easily adaptable to a variety of dishes. Sorghum digests more slowly with a lower glycemic index, so it sticks with you a bit longer than other flour or flour substitutes. This makes it a great healthy substitution for more traditional flours.
If you’ve never tried sorghum, it’s a protein and fiber rich whole grain that’s naturally gluten free and non-GMO.
This recipe is sure to keep you satisfied all morning with 19 grams of protein per serving. It’s diabetes-friendly with no added sugars, just what’s naturally occurring in the whole food ingredients. A prefect treat for weekend and holiday breakfasts, the aroma of the pumpkin pie spice definitely adds to holiday cheer!
When you are searching for fun, festive and nutritious family recipes, remember these Protein Pumpkin Pancakes!
Disclosure: This post is sponsored by the United Sorghum Checkoff Program (all opinions are my own)
- 1 egg
- 1/4 cup plus 2 Tablespoons liquid egg whites (6 Tablespoons)
- 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin puree
- 3/4 teaspoon pumpkin pie spice
- 1 medium very ripe banana, thoroughly mashed
- 1/2 cup old fashioned oats
- 1/4 cup white sweet sorghum flour
- 1/2 cup vanilla Greek yogurt
- Beat egg and whites together in a medium bowl.
- Add vanilla, pumpkin, and pumpkin pie spice and whisk to combine.
- Add mashed banana and whisk again.
- Add oats and sorghum flour and stir well.
- Spray a skillet or griddle with nonstick spray- I used coconut oil spray.
- Heat on medium to medium-high heat.
- Use a 1/4 cup measuring cup to add batter to the skillet for each pancake, you may need to spread out batter with the back of a spoon or spatula.
- Flip carefully when the bottom is golden brown- be patient.
- Remove when both sides are done.
- Top a stack of 3 pancakes with 1/4 cup of vanilla Greek yogurt and sprinkle with extra pumpkin pie spice
Makes 6 pancakes- serving size 3 pancakes