High Protein Pumpkin Pancakes

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!