Pumpkin Protein Pancakes
- Number of Servings: 1
Ingredients
1/2 Cup Quaker Multi Grain Hot Cereal (or other Oats)3/8 Cup Egg Whites (or 3-4 egg whites)1/4 Cup Canned Pure Pumpkin1 Tbsp Unsweetened Vanilla Almond Breeze (or milk of choice)1 tsp Honey (or sweetener of choice)1/4 tsp Pumpkin Pie Spice1/4 tsp Vanilla Extract1/2 Serving Vanilla Protein Powder of choice (optional)
Makes 1 serving of 3 pancakes.
1. Preheat a skillet over medium-low to medium heat, same as you would for regular pancakes.
2. Grind the oats in a blender or food processor to a coarse flour texture. (You don't need to grind the oats first, but I find that this gives the pancake more of the traditional texture)
3. Combine the egg whites, almond breeze (milk), vanilla and spices and beat until fluffy. Then stir in the protein powder, pumpkin, honey and ground oats.
4. Slowly pour the batter into two or three pancakes on the preheated skillet. Flip once the underside is golden brown and then cook until done. Watch closely, as they will cook quickly.
If serving without a topping, you may want to add a little more sweetener of choice (honey, brown sugar, splenda, etc). They would be excellent as is with a sugar free maple syrup, bananas, or the following Almond Banana Cream sauce I found on another member's blog. (Toppings not a part of nutritional calculations)
Almond Banana Cream Sauce
• 1/2 tbsp natural almond butter
• 1 tbsp almond breeze
• Cinnamon to taste
• Chunk of banana (about a third of a medium)
• Packet of splenda or a touch of honey
Blend all ingredients until creamy.
Number of Servings: 1
Recipe submitted by SparkPeople user MONKEYGETSFIT.
1. Preheat a skillet over medium-low to medium heat, same as you would for regular pancakes.
2. Grind the oats in a blender or food processor to a coarse flour texture. (You don't need to grind the oats first, but I find that this gives the pancake more of the traditional texture)
3. Combine the egg whites, almond breeze (milk), vanilla and spices and beat until fluffy. Then stir in the protein powder, pumpkin, honey and ground oats.
4. Slowly pour the batter into two or three pancakes on the preheated skillet. Flip once the underside is golden brown and then cook until done. Watch closely, as they will cook quickly.
If serving without a topping, you may want to add a little more sweetener of choice (honey, brown sugar, splenda, etc). They would be excellent as is with a sugar free maple syrup, bananas, or the following Almond Banana Cream sauce I found on another member's blog. (Toppings not a part of nutritional calculations)
Almond Banana Cream Sauce
• 1/2 tbsp natural almond butter
• 1 tbsp almond breeze
• Cinnamon to taste
• Chunk of banana (about a third of a medium)
• Packet of splenda or a touch of honey
Blend all ingredients until creamy.
Number of Servings: 1
Recipe submitted by SparkPeople user MONKEYGETSFIT.
Nutritional Info Amount Per Serving
- Calories: 222.6
- Total Fat: 1.4 g
- Cholesterol: 17.5 mg
- Sodium: 187.0 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 5.5 g
- Protein: 21.0 g
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