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Prep time
10 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
Nothing says fall quite like pumpkin spice, and this recipe truly celebrates the flavors and colors of the season. When the weather gets chilly, cozy up to a hot plate of protein-packed pumpkin spice sorghum pancakes. They're fluffy, they're spicy and they will make your house smell amazing. As an added bonus, we love that sorghum flour is naturally gluten-free and each serving of pancakes contains 19 grams of protein. Fall in love with this delicious recipe, developed by Lauren Harris-Pincus, MS, RDN. —The United Sorghum Checkoff Program
Ingredients
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1
egg
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6 tablespoons
egg whites
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1/2 teaspoon
vanilla extract
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1/4 cup
pumpkin puree
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3/4 teaspoon
pumpkin pie spice
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1
ripe banana, thoroughly mashed
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1/2 cup
old fashioned oats
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1/4 cup
white sweet sorghum flour
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1/2 cup
vanilla Greek yogurt
Directions
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Beat egg and whites together in a medium bowl.
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Add vanilla, pumpkin, and pumpkin pie spice and whisk to combine.
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Add mashed banana and whisk again.
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Add oats and sorghum flour and stir well.
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Spray a skillet or griddle with nonstick spray- I used coconut oil spray. Heat on medium to medium-high heat.
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Use a 1/4 cup 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.
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Flip carefully when the bottom is golden brown- be patient. Remove when both sides are done.
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Top a stack of 3 pancakes with 1/4 cup of vanilla Greek yogurt and sprinkle with extra pumpkin pie spice.
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