I told you I’d find a way to post more pancake recipes! This one is my actual go-to. I use it ALL year long. Best part? Minimal ingredients. No one has time to pull out five million ingredients when all you want to do is eat some dang pancakes.
Best part?… Second best part? These suckers are SO high in protein without the use of protein powder. Yup, no fancy protein powders here folks. Chickpea flour packs a punch in the protein department. This recipe has a grand total of 28 grams of protein just from the flour itself. Add in the eggs, milk and pumpkin (yes, pumpkin has a tiny bit of protein) we’re looking at over 40 grams of protein. Now, if you’re looking to add a little extra something something, you can easily add in your favorite protein powder to jazz it up. Either way, these guys will help you stay full and more importantly- completely satisfied for a while.
Now, I use pumpkin puree because I always have a can on hand and pumpkin doesn’t add any sugar like it’s friend banana. Do I think there is anything wrong with sugar? HECK to the NO. You can just scroll through any of my posts for that.
I’m just one of those odd ducks that doesn’t like sweet pancakes. I end up topping mine with sweet things and this girl can only take so much sweetness. Plus, if you feeling like getting a little crazy… alright, a lot of crazy… these pancakes are perfect for a savory twist. I’ve been known to top mine with hummus and a tomato and cucumber salad. Yes, I did say crazy. Don’t knock it until you try it!
In any case, I know you’ll love these pancakes. Like I said, this is the one recipe that I always fall back on. It’s simple and really fool proof. My husband can make them and he usually makes my skillets run in fear. True story.
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #AHEALTHYHARMONY @AHEALTHYHARMONY. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
This pancake recipe is a staple in my household! It’s perfect as is or you can jazz it up to your liking!
- 1 cup Chickpea Flour (Besan Flour)
- 1/2 cup Pumpkin Puree
- 1 Egg + 1 Egg White
- 1 tbsp Baking Powder
- 1/2 – 3/4 cup Dairy-Free Milk
- pinch of Salt (optional)
- pinch of Cinnamon (optional)
- Coconut Sugar, Honey, Sweetener of Choice (optional) I don’t use a sweetener!!
In a medium sized bowl, whisk together your ingredients until just combined. You don’t want to over mix! You want the batter to be on the thicker side.
Once the batter is combined, heat a medium sized skillet over medium low heat. You want your batter to sit for about 5 minutes for the baking powder to activate.
Once the skillet it warmed, spray it with nonstick cooking spray and drop in dollops of the batter. Make sure to give them plenty of room to cook!
Once the pancakes start to bubble, flip the pancakes and cook for an additional 1-2 minutes.
Serve with whatever you’d like! I topped mine with chocolate tahini, cashew butter, dried cranberries and cashew butter.