These were so amazing that I contemplated crying when they were over. I love the combination of pumpkin and peanut butter. Plus the pumpkin keeps the pancakes moist. The cauliflower sounds weird, but trust me! You can't taste it, and it makes your pancakes thick and cake-like.
Pumpkin Peanut Butter Quinoa Pancakes
3/4 scoop Peanut Butter Cookie protein powder (by Metabolic Nutrition)
3 tablespoons quinoa flour
1/2 tablespoon psyllium husk
1/2 teaspoon baking powder
1 stevia packet
1/3 cup riced cauliflower
1/4 cup canned pumpkin
3 tablespoons egg whites
2 tablespoons almond milk
1/4 teaspoon butterscotch extract (optional)
1. Preheat a large non stick pan over medium hear. Coat with cooking spray.
2. Place cauliflower in a food processor and finely chop. Place in a bowl and microwave 40 seconds.
3. Add all ingredients including the cauliflower to your food processor. Blend until smooth.
4. Add pancake batter to your pan by the spoonful. Cook until edges set and then flip. Cook another 3-4 minutes on the other side. Serve with your favorite toppings/fillings!