I was pleasantly surprised today when I realized that I didn't want to run, screaming and waving my arms like a maniac, to a more southern latitude with more sunlight. I was expecting the first weekday of being back on standard time to, y'know, really effing suck. But lo and behold, an unexpected result of my early-morning workouts is that I get to watch the sun rise - and I was able to actually get some quality sunshine before being sequestered in my windowless office for the day.
I was pretty stoked to learn this, y'all.
Yesterday, though, I was preparing myself for the onset of sunless misery. Psychologically steeling myself for the onset of the winter meh. After a long workout, I couldn't decide if I wanted to refuel with a protein shake or pumpkin pancakes. I really, really wanted pumpkin pancakes - but I knew I needed protein. It was a quandary.
Then, a realization: why not make pumpkin pancakes with some extra protein in them? A-ha!
I added almond flour and quinoa flakes, which packed some protein -- and texture -- to the little cakelets of goodness. Sunshine in a baked good, if you will.
GF High-Protein Pumpkin Pancakes
1 cup GF Bisquick
1/2 cup almond flour
1/2 cup quinoa flakes
2 cups almond milk
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
2 tablespoons molasses
Ener-G egg replacer (equivalent of 2 eggs)
Step 1: Mix the Bisquick, almond flour, and quinoa flakes in a large bowl.
Step 2: Add the remaining ingredients, mix until thoroughly combined.
Step 3: Using a non-stick pan, pour 1/4 cup batter over medium-high heat. Smooth into a circle with a spoon. Cook until the edges are dry (2-3 minutes), then flip and cook until golden brown on both sides. Once cooked, serve up with maple syrup and Earth Balance, and enjoy the protein!