Christine's High-Protein Pumpkin Ginger Pancakes
By Christine Avanti
From Skinny Chicks Don’t Eat Salads
Nutrition facts per serving: 376 calories, 21 grams protein, 53 grams carbohydrates, 10 grams fat
SERVES 4 (2 PANCAKES PER SERVING)
1 cup whole grain flour
2 tablespoons brown sugar
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon cinnamon
1⁄2 teaspoon ginger
1⁄4 teaspoon salt
1 cup light vanilla soy milk
2 scoops protein powder
(any brand that yields
20 grams protein per scoop)
1 container Greek vanilla bean yogurt (I use Voskos)
3⁄4 cup canned pumpkin
2 extra-large egg whites
2 tablespoons butter, slightly melted
2 slices crystallized ginger, quarter-shaped, diced
2 tablespoons cold butter
Nonstick cooking spray
4 tablespoons maple syrup
In a large mixing bowl, combine the first 7 ingredients and set aside.
In a blender, combine the soy milk and protein powder and blend for 30 seconds, then pour into a medium bowl.
To the protein mixture, add the yogurt, pumpkin, egg whites, and butter and mix well.
Add the liquid mixture to the dry ingredients and stir just until moist.
Do not overmix the pancake batter. Warm a griddle or large skillet over medium-low heat.
Meanwhile, add the ginger to the butter, mix well, and set aside.
Spray the heated griddle or skillet with cooking spray.
Ladle the pancake batter onto the griddle, using 1⁄4 cup of batter for each pancake.
Let each pancake cook for 2 to 3 minutes per side.
Spread lightly with ginger butter and 1⁄2 tablespoon of syrup per cake.
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