Pancake time again! I know it’s not pumpkin season and everyone wants to have fresh lemony things, peeps, and jelly beans but really, it’s never not a good time for pumpkin. I had some left over from making Pumpkin Pie Overnight Oats, so obviously I had to make some pancakes. Too bad, so sad 🙂
If you like flat flapjack style pancakes, leave out the baking powder. Sometimes I like big fluffy pancakes, sometimes I like the flat ones. My pancake mixture was a little too thick, I should have known to add more almond milk before I plopped it on the skillet (the recipe now says 2 tbsp of it, I only put in 1 tbsp). So I ended up with really moist but a little dense pancakes. Still delicious though!
- 1/3 cup rolled oats
- 1/2 scoop Jay Robb’s Vanilla Whey Protein
- 1/4 tsp baking powder
- 1/4 tsp pumpkin pie spice
- 1/3 cup pumpkin puree
- 1 egg white
- 2 tbsp unsweetened vanilla almond milk
- 1 tbsp pecans
Cinnamon Maple Sauce Ingredients:
- 1 tbsp pure maple syrup
- 1 tbsp unsweetened vanilla almond milk
- 2 tbsp Activia Light Vanilla yogurt
- 1/2 tbsp PB2 powdered peanut butter
- 1/4 tsp cinnamon
- In a small bowl, whisk together cinnamon maple sauce ingredients until smooth. Set aside.
- In medium bowl, combine all pancake ingredients except pecans.
- Heat a skillet or griddle over medium-low heat and spray with non-stick cooking spray. Spoon pancake mix onto griddle to form medium sized pancakes. Cook until top begins to bubble, then flip and cook through.
- Top pancakes with cinnamon maple sauce and pecans.
I added some PB2 in the cinnamon maple sauce to help thicken it up a bit. It gives a really good balance to the sweetness of the maple but there’s not enough that it tastes super peanut buttery. Which is not a bad thing, but not what I was going for here. Yum!