Pumpkin Vanilla Pancakes with Ginger Butter
Think these look good? Wait until you taste them. This is one of the most luscious, mouth-watering breakfasts you'll ever make for Thanksgiving or Christmas. The real surprise is that they are good for you. As seen on my appearance on The 700 Club.Print Pin Rate
- 1 cup whole grain flour
- 2 tablespoon brown sugar packed
- 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 scoop Jay Robb’s vanilla egg white protein powder
- 1/4 cup vanilla nonfat Greek yogurt about 1 small 5.3oz container; Voskos Honey Vanilla Bean is my favorite
- 3/4 cup canned pumpkin
- 2 Extra Large egg whites
- 2 tablespoon butter melted but not bubbling hot
- 2 tablespoon butter softened
- 4 tablespoon maple syrup
- 2 quarter-sized slices of candied ginger minced
- In a large mixing bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger and salt and set aside.
- Pour the soymilk and protein powder into a blender and mix for 30 seconds then pour into a medium bowl. Add the yogurt, pumpkin, melted butter and egg whites and mix well.
- Add the pumpkin mixture to the dry ingredients in the large bowl and stir just until moistened; Don’t over mix the batter (it's okay if there are some lumps - this helps the pancakes become lighter).
- Stir the minced ginger into the softened butter, mix well and set aside.
- Spray a heated griddle or large skillet with cooking spray. Pour the batter onto the heated griddle, using ¼ cup of batter for each pancake, and cook for 2 to 3 minutes per side.
- Spread lightly with ginger butter and drizzle each pancake with ½ tablespoon of syrup.
Serving: 2pancakes | Calories: 372kcal | Carbohydrates: 53g | Protein: 20g | Fat: 10g