High Protein, High Fiber Pumpkin Pancakes

 High-protein, High-Fiber Pumpkin Pancakes

High Protein, High Fiber Pumpkin Pancakes

Are you ready to elevate your pancakes and embrace the fall season? If you are anything like me, I love all things pumpkin and these pancakes do not disappoint in that area. Our gluten-free pumpkin pancakes not only deliver a delightful, moist burst of fall flavors but also come packed with health benefits. I always like to create recipes that are well-balanced and help to maintain stable blood sugar levels (so important, but with PCOS it is a must) and I am always trying to boost protein intake.

Pumpkin is not only a symbol of fall but did you know it is also a nutritional powerhouse? It is rich in fiber and has a low glycemic index, which means it does not cause a spike in blood sugar. Remember we want to avoid the peaks and valleys of blood sugar throughout the day. The combination of almond and coconut flour makes these gluten-free so they are easy to digest and nutritious at the same time. Add a side of your favorite fruit which makes the dish appealing with added colors of dark red grapes or deep blue blueberries and strawberries to add in some antioxidants.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup ricotta cheese (can use dairy-free yogurt if dairy-sensitive)
• 3 large eggs
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 2 tablespoons ground flaxseed
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1-2 tablespoons sweetener of your choice (I used maple syrup)
• Cooking oil or non-stick cooking spray for the pan
• *** Optional: Maple syrup or Greek yogurt for topping (optional)

Instructions:

1. In a large mixing bowl, combine the canned pumpkin, ricotta cheese, and eggs. Mix well until smooth and well combined.
2. Whisk together almond flour, coconut flour, ground flaxseed, baking powder, cinnamon, nutmeg, and salt in a separate bowl. Make sure there are no lumps and the dry ingredients are evenly distributed.
3. Gradually add the dry ingredients into the wet mixture, stirring until a smooth pancake batter forms. If the batter seems too thick, you can add a bit of almond milk to reach your desired consistency. However, keep in mind that it should be a bit thicker than traditional pancake batter.
4. Stir in the vanilla extract and sweetener of your choice. Adjust the sweetness to your preference.
5. Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease it with cooking oil or non-stick cooking spray.
6. For each pancake, ladle 1/4 cup of the batter onto the skillet. Use the back of a spoon to gently spread the batter into a circular shape.
7. Cook the pancakes for 2-3 minutes on each side, or until they are golden brown and cooked through. Flip them carefully using a spatula.
8. Remove the cooked pancakes from the skillet and keep them warm while you cook the rest. You can keep them warm in an oven preheated to its lowest setting or cover them with a clean kitchen towel.
9. Serve the pumpkin and ricotta pancakes with your choice of toppings. For a low-carb option, consider sugar-free maple syrup or a dollop of Greek yogurt.

These pumpkin pancakes are not only delicious but also high in protein and fiber while being low in carbohydrates, making them a blood sugar-balanced breakfast or brunch option. Enjoy your nutritious and satisfying meal!

**Approximate Nutritional Values for the Entire Recipe:**

– Protein: 49-53 grams

– Fiber: 25-30 grams

– Fat: 48-52 grams

– Carbohydrates: 48-52 grams

Please note that these values are rough estimates and can vary depending on the specific brands and types of ingredients you use. To get the precise nutritional information for your pancakes, you may want to input the exact ingredients into a nutrition calculator or consult the nutrition labels on the product packaging.

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