Ahhhh, here you have it. Another fabulous recipe similar to many of the recipes I offer in my transformation programs.
Pancakes are one of the foods that I was sad about breaking up with when I started contest prepping back in the day. This was until I found a way to make them healthier without tasting like cardboard (common for most protein pancake recipes out there).
I posted these beauties on Snapchat, Instagram and Facebook this week and everyone went gaga. Reasonably so as I think we are all ready for the cool weather that is reminiscent of anything pumpkin-y right? 🙂
I like to attempt any new recipe at least 3x before I give it to my goddesses. This ensures that I work out the measurements and I have my taste testers give the thumbs up of approval.
These were a happy accident! I usually make this same recipe with low fat cottage cheese instead of pumpkin but the other day when I had everything out to bake, I was all out of cottage cheese.
I scoured the pantry and I came across a can of pure pumpkin (NOT pumpkin pie filling) and gave it a whirl. The were amaze balls! Which makes me think that this can probably be done with cooked sweet potato too (experiment coming soon).
If you are ready to embark on changing your not-so-ideal eating habits but are scared you have to eat plain boring food, these pancakes will be a game changer, I promise.
Serving size: 1. Macros without toppings: Calories-491, Carbs-39gm, Fat 11gm, Protein-58gm
½ cup of un-cooked old-fashioned oats
1 scoop of Vanilla whey casein protein powder (I used UMP Vanilla)
1 tsp of Baking Powder
1 packet of Truvia or Stevia (optional)
1 whole large egg
1 cup of liquid egg whites
¼ cup of pure pumpkin (NOT pumpkin pie filling)
- Preheat a griddle sprayed with non-stick cooking spray on medium
- Blend all ingredients EXCEPT the baking powder until it reaches a pancake consistency
- Once blended, add the baking powder and blend again until mixed thoroughly (not too long!)
- Slowly pour batter into small pancakes and flip when bubbles emerge, edges are cooked and start to turn brown
- These take a while to cook but totally worth it!
- If you find that your batter is too thick, carefully add 1 TBSP of egg whites (or almond milk) in at a time to thin it out.
- If the batter is too thin, stir in 1TBSP of protein powder in at a time to thicken it up.
- Use sugar free syrup to keep calories low! Yummy topped with natural peanut butter and a few chocolate chips!