Luke Keegan :
Batter:
• ⅓ cup milk + 1 tsp lemon juice
• 1 cup flour + 1 scoop vanilla protein
• 1½ tsp baking powder, ½ tsp baking soda
• 1½ tsp pumpkin pie spice, ¼ tsp salt
• ½ cup pumpkin purée
• ⅓ cup Greek yogurt
• 2 eggs, separated
• 1 tbsp maple syrup, 1 tbsp melted butter, 1 tsp vanilla
.
Swirl:
• 2 tbsp melted butter + 3 tbsp coconut sugar + 1½ tsp cinnamon
. Glaze:
• 2 tbsp light cream cheese, ¼ cup Greek yogurt, ½ scoop vanilla protein, 1 tbsp maple, splash of milk
.
Directions:
1. Mix the milk and lemon juice and let sit 10 min.
2. Whisk the dry ingredients.
3. Whisk the buttermilk, pumpkin, yogurt, yolks, maple, butter, and vanilla.
4. Fold the wet into the dry until just combined.
5. Mix the swirl ingredients with 1 tbsp of batter and spoon into a piping bag.
6. Whip the egg whites to soft peaks and fold into the batter.
7. Pour ¼ cup batter into a buttered skillet and pipe the swirl on top.
8. Flip once the edges are crispy, then cook 60–90 sec more.
9. Mix the glaze ingredients until drizzly.
10. Stack, glaze, and dust with cinnamon.
2026-10-14 14:15:40