Pumpkin Protein & Sprouted Flax Pancakes -
(Gluten Free)
Pumpkin Protein & Sprouted Flax Pancakes
I make these all the time for my family, and they are always a huge hit!
These pancakes, due to the sprouted flax and protein, are thicker, more dense and more filling–not to mention overall a better nutritional choice for you than the traditional American fluffy, light, butter-milk-flour pancakes.
And just so you know, new recipes that I post must meet 2 simple requirements for me to serve them to my family:
1. They must be super yummy, of course.
2. They must have nutritional value and fuel our bodies well.
These pancakes are not only tastey and filling, but they are full of protein, low in carbs and sugars, and the sprouted flax gives them an additional boost in fiber and nutrition.
Excellent stats for these divine pumpkin pancakes!
Try them with GSGLife Superfood Chocolate milk (see separate post for recipe).
Makes (3) 6-inch pancakes—we have to double this recipe to feed the troops at my house.
Ingredients:
3 large eggs
1/4 cup unsweetened pumpkin puree
2 T unsweetened coconut milk
2 T coconut oil
1 tsp coconut sugar
1/2 cup GSGLife sprouted flax
1 T coconut flour
1 scoop GSGLife vanilla protein powder
1/2 tsp baking powder
3/4 tsp pumpkin pie spice blend
1/8 tsp salt
3 large eggs
1/4 cup unsweetened pumpkin puree
2 T unsweetened coconut milk
2 T coconut oil
1 tsp coconut sugar
1/2 cup GSGLife sprouted flax
1 T coconut flour
1 scoop GSGLife vanilla protein powder
1/2 tsp baking powder
3/4 tsp pumpkin pie spice blend
1/8 tsp salt
Directions:
Whisk eggs with the pumpkin, coconut milk. coconut oil, and coconut sugar in a medium bowl.
Whisk eggs with the pumpkin, coconut milk. coconut oil, and coconut sugar in a medium bowl.
In a small bowl whisk the flax, coconut flour, protein powder, pumpkin pie spice, baking powder and salt.
Add to wet ingredients, whisk and combine. The mixture should look like a thick, heavy batter.
Alternate option (my preference): throw all ingredients into your blender and blend well.
Heat a nonstick skillet with a little coconut oil. Scoop out 1/2 cup of the think yummy pancake batter and spread out to about 6 inches on your skillet. You will need to put a little coconut oil on your spatula prevent the batter from sticking as you use the spatula to flatten the pancake to about 1/3 inch–keep then thick and a little taller than traditional American pancakes.
Cook the pancake for 2-3 minutes on medium-low heat (about a “3”)), then flip pancake over and cook an additional 2-3 minutes on the other side until done. Pancake is done when it is cooked through the middle. Pancakes will brown a bit before they are thoroughly cooked, which gives them a beautiful color.
Repeat for 2 more pancakes.
Serve immediately with sugar-free syrup, and your choice of topping. I like walnuts, and have also tried them with blueberries or bananas–both are excellent!
Nutritional information (very close estimate):
I serving =1 pancake.
Protein=17 gm
Carb=4gm
Fiber=7 gm
I serving =1 pancake.
Protein=17 gm
Carb=4gm
Fiber=7 gm
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*NOTE: GSGLife products are gluten-free, dairy-free, soy-free, raw and,USDA certified organic.
*The GSGLife flax is also Sprouted, which increases the nutritional content of the flax by up to 700%!
**RECIPE curiosity of Kristie Rosser
**RECIPE curiosity of Kristie Rosser
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