I’m a summer person. Seriously, I love everything about summer: the sun (duh), beaches, camping trips, lazy days in the park, flip flops, swimming, long, summer nights… you get the idea.
And while many people start to get excited for the fall, I get a little sad. Fall means rainy, shorter days, less sun, more layers. In fact, there’s pretty much only one thing I get excited about when it comes to fall: pumpkin (ok, that and brussels sprouts).
Oh, pumpkin. I love it in everything—in muffins, in lattes, in curries, especially in cookies. But there’s one thing I made recently that I’ve been missing out on all these years: pumpkin. protein. pancakes.
I mean, I love normal protein pancakes and all, so much so that I eat them at least a few times a week and often make extra to keep some in my freezer. But pumpkin protein pancakes! They’re so cinnamon-y, so pumpkin-y, so healthy, so delicious!
And wow, the protein in these suckers! Over 40 grams in one serving. You could even just eat half and still get a ton of protein in your morning meal!
(Yep, I love food. Can you tell?)
Anyway, here’s the recipe, I’m pretty sure it’s the best pumpkin protein pancake recipe ever:
1/3 cup organic canned pumpkin puree
1/4 cup old fashioned oats
1 serving vanilla or cinnamon protein powder
1/2 cup egg whites
3 Tbsp cottage cheese
1/2 tsp vanilla extract
1/4 tsp pumpkin pie spice
Mix all the ingredients together in a bowl. If the mixture seems a little too dry or sticky, or if you want a wetter batter, just add a little more pumpkin or egg whites to the mix.
Put a nonstick pan on the burner at medium heat. Once the pan is hot, pour the batter into your desired pancake shapes.
When little bubbles start forming on the pancakes and they’re lightly browned on one side, flip the pancakes.
Fully cook the other side, serve on a plate with some Greek yogurt and cinnamon (or other toppings of your choice) and chow down!
Macros (per entire recipe)
Total calories: 282
Protein: 42.5 g
Fat: 2.5 g
Carbs: 20.7 g
Fiber: 3.5 g