Gingered Pumpkin Peanut Butter Pancakes

  • U Serves 2 People
  • P Prep: 00:10
  • P Cook: 00:10
Gingered Pumpkin Peanut Butter Pancakes

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)

Amount Per Serving

Calories 353

Calories from Fat 80

% Daily Values*

Total Fat 8.87


Saturated Fat 1.27


Polyunsaturated Fat 2.22

Monounsaturated Fat 3.68

Cholesterol 2.13


Sodium 580.13


Potassium 681.50

Total Carbohydrate 27.92


Dietary Fiber 8.53


Sugars 10.42

Protein 43.02

Vitamin A 115.63%

Vitamin C 10.25%

Calcium 30.50%

Iron 16.75%

* Nutritional Values are estimated and may vary

³ Description

A delicious combination of pumpkin and peanut butter, the healthy way.

² Ingredients


q Directions

Gingered Pumpkin Peanut Butter Pancakes

For Pancakes:
-1/2 cup peanut flour
-2 scoops all natural protein whey (or 1/2 cup more flour)
-1/2 cup egg whites
-1 VERY RIPE melted banana (to give carmelized affect)
-1/4 cup pumpkin
-1/4 cup greek yogurt
-1 tsp each: ginger, cinnamon, vanilla extract, baking powder
Optional: stevia or honey to sweeten (banana made it sweet enough for me)

Directions: Melt banana in microwave for about 30 seconds to carmelize. Mix all ingredients together until smooth. Cook in pan on medium heat.

For Pumpkin Peanut Butter Cream filling:
-1/4 cup each: pumpkin, cottage cheese, almond milk
-1T peanut butter
-1T peanut flour
-1 tsp vanilla extract and cinnamon
*Use either 1/2 banana or stevia to sweeten

Directions: Blend in blender until smooth. Set in fridge to chill until pancakes are ready. Top with melted peanut butter, peanut flour sauce (peanut flour and almond milk), or any other desired toppings!

Recipe Provided by @freshfitnhealthy

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