EAT CLEAN Recipe: Pumpkin Protein Pancakes

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It’s pumpkin season!  Pumpkin flavors in coffee, pastas, desserts….and pumpkin protein pancakes!  These are easy to make – just blend a few ingredients together.  I recommend finding organic canned pumpkin (in BPA-free cans).  Finish with your favorite topping (I LOVE maple syrup!  I can drink the stuff) and enjoy a meal you made at home!
 
Makes ~4 pancakes (1-2 servings, depending on your weight and nutrition goals) 
 
 
Ingredients

  • 1/2 cup pumpkin purée

  • 2 eggs

  • 1/3 cup oats, dry

  • 1/2 teaspoon pumpkin pie spice

  • 1/8 teaspoon baking powder

  • 3 tablespoons vanilla protein powder

  • Optional:  2 teaspoons of sweetener (I used Swerve brown sugar)

Instructions

  1. Place a pan over medium heat on stove and allow it to heat up as you prepare the pancake batter.I recommend spraying coconut oil on pan (it gives the pancakes a nice flavor).

  2. Add all ingredients to blender and whip up until batter is relatively smooth.

  3. Drop batter on hot pan, making about 4 pancakes.

  4. Cook around 1 minute before flipping and cooking other side for another 30-60 seconds.

  5. Remove pancakes and serve on a plate with toppings of your choice:  butter, maple syrup (of course!), fruit puree, or almond/peanut butter.


MACROS (For full recipe. Numbers may vary depending on protein powder, oat type used, extra sweeteners, and your topping)
380 calories
13 grams fat
39 grams carbohydrates (8 grams fiber; 5 grams sugar)
26 grams protein

Natalie Senyk