There was a time in my life when pancakes only happened on Saturdays. After waking up at the crack of dawn, watching a few hours of Carebears and Rainbow Brite, taking out every toy in the closet and a few rounds of beating up my little brother, pancakes were served. Later on it was Doug, Rugrats, and Saved by the Bell; a couple hours wrestling the Nintendo controllers; and being beat up by two (not-so-little-anymore) brothers. Good behavior might earn some chocolate chips, but no matter what, pancakes were always reserved for Saturdays.
Now I’m old enough to do what I want.
And that includes eating pancakes any day of the week I so desire. I’d argue that my pancakes these days are even more delightful because it takes no time to whip up a single serving and they’re packed with good fuel.
I hope my posts this week haven’t been the cause of yet another pumpkin shortage, because these pancakes are totally worth a try – tomorrow, or any day you like to treat yourself.
High Fiber & Protein Pumpkin Pancakes
1/4 cup (15gm) Fiber One Bran Cereal
1/2 cup (120gm) liquid egg substitute or egg whites
1/4 cup (60gm) pumpkin puree
1 scoop (25gm) Optimum Nutrition 100% Whey Gold Standard, Cake Batter Flavor or vanilla protein powder
1/4 cup (20gm) oats
1 packet of Truvia Natural Sweetener, or other sweetener to taste
1/4 teaspoon baking powder
dash of cinnamon or pumpkin pie spice
Heat a nonstick griddle over medium heat.
Place the Fiber One cereal in a small bowl and cover with warm water. Let sit for a few minutes. Meanwhile, combine the remaining ingredients in a blender. Drain the cereal and add to the rest of the ingredients. Blend until smooth.
Pour the batter in 1/4-1/3 cup portions onto the skillet and cook until small bubbles have risen to the top and the bottoms are set and lightly browned. Flip and continue cooking on other side for about about 3 more minutes, until cooked through.
Servings Per Recipe: 1
Amount Per Serving
Total Fat: 2.8 g
Cholesterol: 25.0 mg
Sodium: 537.4 mg
Total Carbs: 35.9 g
Dietary Fiber: 10.9 g
Protein: 36.8 g
Note: This recipe is a revamp of one I posted in April of 2009. That version used a couple tablespoons of pancake mix. I must have had some when I originally created that recipe, but it’s not something I normally keep around. No problem, though, because what is pancake mix other than some flour and leavening agent? So I replaced it with oats and baking powder. This version is not only cleaner and simpler, but even has better taste and texture too!