Autumn is well and truly here, and thank goodness too! I’ve grown to love this time of year mainly for how cosy I feel when I’m all snuggled up with a nice hot choc, and my candles are lit (the only thing that ever gets ‘lit’ in my life ;)).
Not only this, but Autumn means the return of the mighty pumpkin (and all those extra carvings that you could probably display in the Tate). It’s all about the Pumpkin; pumpkin energy balls, pumpkin pie, pumpkin waffles…It’s everywhere! There is so much you can do with pumpkins, so I thought I’d Autumn-ify my Protein Pancake recipe and bring you something inspired from the States.
![IMG_9220[1]](https://jazzybfit.files.wordpress.com/2017/10/img_92201-e1508677902622.jpg?w=556&h=392 "IMG_9220[1]")
![IMG_9225[1]](https://jazzybfit.files.wordpress.com/2017/10/img_92251.jpg?w=522&h=392 "IMG_9225[1]")
Ingredients:
- 2 tbsp of tinned pumpkin puree
- 1/2 a tsp of baking powder
- 45g of oats
- 1.5 tsp of vanilla extract
- 1-2 tbsp of honey
- Ginger
- Cinnamon
- Mixed spice
- One egg
- 1 and a 1/2 tsp Greek yoghurt
- 50-60ml of your choice of milk
- Coconut oil (for greasing the pan)
Method:
- Preheat your frying pan (on a low heat)
- Place the oats in a blender until you get a flour-like texture
- Add in the egg, pumpkin puree, vanilla extract, honey, spices, baking powder, and yoghurt and blend until combined
- Next, add in your choice of milk bit by bit until you get a pourable batter
- Put some coconut oil in the pan (now turned up to a medium-high heat) and pour your pancake batter in
- Flip each pancake once the edges turn a golden colour
- Keep topping the pan up with coconut oil after each couple of pancakes
- Serve and enjoy! (I would highly recommend serving them with something chocolatey!)
Nutritional Info:
(Makes 7 small pancakes)
- 402 calories
- 57.7g carbs
- 14.3g protein
- 12.9g fat
I hope you enjoy these autumn style pumpkin pancakes, and stay safe as storm Brian might get you 😉 (the names they call these storms are absolutely hilarious!)
Jazzy B ❤
