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Pumpkin Protein Pancakes

After an awesome training session and coffee with my new trainer this morning, I came home at 11 a.m. with one thing on my mind: Pumpkin Protein Pancakes.

For morning training sessions, I prefer to train fasted and eat afterwards. All that food sitting in my stomach slows me down and makes me feel lethargic. I love protein pancakes post-workout because they're a big, filling meal (and yet this entire recipe barely cracks 300 calories) and because they have a good combination of protein and carbohydrates. With 30+ grams of protein and 10 grams of fiber, these will keep you full for hours! 

- Leslie Ann


INGREDIENTS

1/3 c. Bob's Red Mill oat flour

1 scoop Tera's Whey Bourbon Vanilla protein powder

2 packets Stevia in the Raw

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

dash of nutmeg 

1/2 tsp. baking powder

pinch of salt

1/2 c. canned pumpkin puree

4 egg whites

DIRECTIONS

1. Preheat nonstick skillet over medium heat.

2. In a food processor or a large bowl, combine dry ingredients and blend well. Add wet ingredients and blend or stir to combine.

3. Pour about 1/4 c. of pancake batter into preheated skillet and cook until edges are dry and small bubbles appear on the surface. Flip and let cook until set, about 1-2 minutes longer. 

FAT LOSS FOODIE TIPS: The first pancake rarely turns out. Don't sweat it! As the batter thickens and the pan gets hotter, your pancakes will start looking more like real pancakes by the 2nd or 3rd one. I top mine with 1 Tbs. of real maple syrup, but you can use sugar free syrup if you are more carb-sensitive and don't do well with sweeteners. Homemade applesauce is also great on these!

MACROS (for the entire batch): 33 g protein, 4 g fat, 40 g carbs (10 g fiber)