Pumpkin Protein Pancakes Recipe

Are you struggling with how to get enough protein in your diet each day? I have found that starting the day with a breakfast high in protein can really start you off on the right foot. You will stay full longer and have more energy without the dreaded mid-morning crash. I used to wander around about 10:00 and hope something was left in the copy room at school to munch on. I tend not to have that problem if I have a breakfast that is high in protein. (And I don’t have that problem any more at all now that I’ve found Plexus!) But eating eggs every morning gets old and it takes time to make cook them. I prefer something I can make ahead of time and freeze. That way I can grab it and go.

 

This week I had a friend over to try out my Pumpkin Protein Pancakes. I’m playing with different ways to use protein powder in cooking.  She has an egg allergy and I was experimenting to see if I could make a version that she could eat. The experiment was a success. These pancakes were made with pumpkin and I used chocolate protein powder. If you’ve never put those two things together then you don’t know what you are missing! My wedding cake was pumpkin chocolate chip and it was Ah-mazing!

IMG_1639With a little whip cream and mini chocolate chips, even the kids were into my protein pancakes! Here’s the recipe:

Pumpkin Protein Pancakes

3 eggs*

1 cup pureed pumpkin (use the can stuff, don’t be fancy)

1 cup oats

1 scoop protein powder

1/2 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. pumpkin pie spice (or use nutmeg and ginger)

1/2 tsp. cinnamon

splash of vanilla

Grind dry ingredients in a blender to make a powder. Add wet ingredients and mix together. Pour onto preheated griddle or pan and cook like pancakes. Top with sugar free syrup (or whip cream and mini chocolate chips)!  This will make a large patch. Freeze the leftovers in separate freezer bags. When you’re ready to eat, just pull them out and pop them in toaster. Sometimes I will top them with a little peanut butter if I am eating on the go.

If you are dealing with an egg allergy, substitute 1.5 tbs vegetable oil, 1.5 tbs water, and 1 tsp baking powder for each egg. This will give you more of a crepe-like consistency. The pancakes do not rise as well, but you can roll them up and they are easier to eat on the go!

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