Pumpkin Pancakes

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Let’s whip up some delightful Pumpkin Pancakes! They totally give off those cozy fall vibes 🍂 Have you ever tried pumpkin in pancakes? It makes them super soft and delicious—trust me, they’re a winner! 😍

Pumpkin Pancakes

Pumpkin Pancakes

Ingredients

  • 0.35 oz whey
  • 3.5 tbsp buttermilk
  • 1 tbsp pumpkin purée
  • 1.9 oz Magerquark (low-fat cottage cheese)
  • 1 egg
  • 1 tsp almond butter
  • 1 tsp lemon juice
  • 0.7 oz flour
  • 1 oz oat flour (or more regular flour)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp pumpkin spice
  • 1 tbsp birch sugar (or any other sweetener)
  • Coconut oil for the pan
  • Toppings:
  • Caramelized pecans
  • Granola from @heimatgut
  • More Quark
  • Maple syrup

Instructions

  1. In a medium-sized bowl, mix the whey protein with the buttermilk until it’s smooth. If you're skipping the protein powder, you can skip this step altogether.
  2. Add all the other wet ingredients and give it a good stir until everything blends nicely. Then toss in the dry ingredients. Let the batter sit for about 5-10 minutes.
  3. Heat a non-stick frying pan over medium-high heat with a teaspoon of coconut oil. Pour around 1 tablespoon of the batter onto the pan and let it cook until the bottom turns a beautiful brown. Flip the pancake and cook until it browns on the other side too.
  4. Serve these beauties with extra Quark or Yogurt, some granola, and a generous drizzle of maple syrup. Time to enjoy these delightful fall treats! 🤭🍂
© Maria

Pumpkin Pancakes

Pumpkin Pancakes

Ingredients

  • 0.35 oz whey
  • 3.5 tbsp buttermilk
  • 1 tbsp pumpkin purée
  • 1.9 oz Magerquark (low-fat cottage cheese)
  • 1 egg
  • 1 tsp almond butter
  • 1 tsp lemon juice
  • 0.7 oz flour
  • 1 oz oat flour (or more regular flour)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp pumpkin spice
  • 1 tbsp birch sugar (or any other sweetener)
  • Coconut oil for the pan
  • Toppings:
  • Caramelized pecans
  • Granola from @heimatgut
  • More Quark
  • Maple syrup

Instructions

  1. In a medium-sized bowl, mix the whey protein with the buttermilk until it’s smooth. If you're skipping the protein powder, you can skip this step altogether.
  2. Add all the other wet ingredients and give it a good stir until everything blends nicely. Then toss in the dry ingredients. Let the batter sit for about 5-10 minutes.
  3. Heat a non-stick frying pan over medium-high heat with a teaspoon of coconut oil. Pour around 1 tablespoon of the batter onto the pan and let it cook until the bottom turns a beautiful brown. Flip the pancake and cook until it browns on the other side too.
  4. Serve these beauties with extra Quark or Yogurt, some granola, and a generous drizzle of maple syrup. Time to enjoy these delightful fall treats! 🤭🍂
© Maria
 

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