September 29, 2014

Pumpkin Protein Pancakes

Pumpkin. Protein. Pancakes.

Or, my three favorite P words.

So many pumpkin recipes, so little time! I just stocked my kitchen full of some Trader Joe's pumpkin items, including their organic pumpkin puree. Which I used to make these fabulous pancakes.

I'll be honest, I didn't even eat these for breakfast. I ate them for lunch! But that's okay because they powered me through my weight training and sprints with healthy carbs and over 30g of protein.

Did I mention I also went to Bath & Body Works and bought a variety of fall scents? So even if I'm not whipping up pumpkin baked goods, my house still smells like Pumpkin Cupcakes. :-)

Pumpkin Protein Pancakes

1/2 c oats (old fashioned or quick)
1/2-1 scoop Cinnabun protein powder (I use Trutein but if you have vanilla, just add in a 1/2 teaspoon of cinnamon and a 1/2 tsp pumpkin pie spice)
1/2 tsp baking powder
1/2 tsp vanilla
2 egg whites
1/4 cup pumpkin
1/4 cup cottage cheese (or you can sub Greek yogurt)
2-3 Tbsp almond milk (or milk of choice)

Throw everything into your blender and blend until smooth. Add milk in a Tbsp at a time until your batter reaches a desired consistency. This will depend on how much protein powder you add.

Heat a griddle over medium heat and spray with cooking spray or use coconut oil. Drop 1/4 cup of batter for each pancake. Cook on one side until edges start to dry and the underneath is golden brown, about 3-4 minutes. Flip and cook on the other side for an additional 2 minutes until golden brown.

Drizzle with real maple syrup or whatever topping you prefer.



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