Pumpkin Protein Pancakes

These satisfying gluten-free pancakes are made with sorghum flour, a stone-ground flour made from 100% whole grain sorghum. One serving serves up 19 g of protein and 6 g of fibre!

Pumpkin Protein Pancakes


Quantity Ingredients
1 egg
1/4 cup / 60 ml + 2 tbsp / 25 ml liquid egg whites
1/2 tsp/2 ml vanilla extract
1/4 cup / 60 ml pumpkin puree
3/4 tsp / 3.5 ml pumpkin pie spice
1 medium very ripe banana, thoroughly mashed
1/2 cup / 125 ml old fashioned oats
1/4 cup / 60 ml white sweet sorghum flour (e.g., Bob's Red Mill)
1/2 cup / 125 ml plain or vanilla Greek yogurt


Beat egg and whites together in a medium bowl. Add vanilla, pumpkin and pumpkin pie spice and whisk to combine. Add mashed banana and whisk again.

Add oats and sorghum flour and stir well.

Spray a skillet or griddle with nonstick spray. Heat on medium to medium-high heat.

Use a 1/4 cup (60 ml) measuring cup to add batter to the skillet for each pancake; you may need to spread out batter with the back of a spoon or spatula.

Flip carefully when the bottom is golden brown. Remove when both sides are done.

Top a stack of 3 pancakes with 1/4 cup of Greek yogurt and sprinkle with extra pumpkin pie spice.

Makes 6 pancakes.

Nutrition Facts

Serving Size Per 3 pancakes
Calories 300
Cholesterol 90
Carbohydrates 47
Fiber 6
Protein 19
Fat 4.5
Saturated Fat 1
Trans Fat 0
Sodium 130

Source: www.simplysorghum.com