These Sourdough Pumpkin Protein Pancakes are a delightful and nutritious way to start your day. Packed with protein from collagen peptides and Greek yogurt, combined with the warm flavors of pumpkin and cinnamon, this recipe is perfect for a healthy breakfast or brunch. The sourdough discard adds a unique tangy flavor, making these pancakes a treat for your taste buds.
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In a mixing bowl, combine the sourdough discard, Greek yogurt, egg, pumpkin puree, and vanilla. Mix until smooth.
Add the collagen peptides, almond flour, cinnamon, and salt to the wet mixture. Stir until well combined and a batter forms.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface.
Pour a small amount of batter onto the skillet to form pancakes. Cook until bubbles form on the surface (and stay) and the edges look set, then flip and cook the other side until golden brown.
Repeat with the remaining batter. Serve warm with your favorite toppings.
Make sure your skillet is properly heated before adding the batter to ensure even cooking.
You can add a touch of maple syrup or honey for extra sweetness if desired.
For a fluffier texture, let the batter sit for a few minutes before cooking.
Can I use regular yogurt instead of Greek yogurt?
Yes, you can use regular yogurt, but Greek yogurt provides a thicker texture and higher protein content.
Can I substitute almond flour with another type of flour?
Yes, you can use coconut flour or oat flour, but the texture may vary slightly.
Can I make these pancakes dairy-free?
Yes, you can use a dairy-free yogurt alternative to make the recipe suitable for a dairy-free diet.
Can I freeze these pancakes?
Yes, you can freeze the pancakes in an airtight container for up to a month. Reheat them in a toaster or microwave before serving.
Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin puree, but ensure it is smooth and well-cooked before adding it to the batter.
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