Gingered Pumpkin Peanut Butter Pancakes

³ Description

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

² Ingredients

•  1/2 cup Peanut Flour (Low Fat)
•  1 serving (serving = 1 scoop) BiPro 100% Natural Whey Protein Powder
•  1/2 cup Egg White
•  1 small (6" to 6-7/8" long) Bananas
•  3/4 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  1/4 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
•  1/4 cup (not packed) Cottage Cheese (Nonfat)
•  1/4 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1/4 serving (serving = 1/4 cup) Trader Joe's Peanut Flour Defatted
•  1/2 serving (serving = 2 tbsp) Adams 100% Natural Creamy Peanut Butter
•  1 tsp Vanilla Extract
•  1 tbsp Cinnamon
•  1 tsp Ginger
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)

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!

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