• Bethany Thompson

Pumpkin Protein Pancakes


These pancakes would be an excellent substitute for a protein bar and has the added benefits from pumpkin! These pancakes have just the right amount of pumpkin flavor without being too overpowering. This recipe yields 3 medium sized pancakes with +/- 35 Grams of Protein and +/- 35 Grams of Carbs. Serve with vanilla Greek yogurt or sugar free maple syrup for a sweet protein packed treat that you don’t feel guilty about enjoying!

Ingredients

1 Rounded Scoop Vanilla Protein Powder

1/3 Cup Egg whites

¼ Cup Pumpkin Puree

½ Cup Quick Oats

2 T Cottage Cheese

1 TBS Splenda

¼ tsp. Pumpkin Pie Spice

¼ tsp. Ground Cinnamon

Toppings: Sugar Free Maple Syrup or Vanilla Greek Yogurt

Directions

  1. In a medium bowl mix all ingredients until all ingredients to make pancake batter. If the batter appears too thin you may add more protein powder of oatmeal to thicken.

  2. Heat a non-stick skillet to medium high. Lightly oil with cooking spray, butter or olive oil. Do not pour batter onto skillet until the skillet is HOT!

  3. Pour or scoop batter onto the griddle using approximately ¼ cup for each pancake. Flip pancake and brown on each side. Serve with sugar free maple syrup or any other favorite topping!


DISCLAIMER: James Thompson is a sports nutritionist with over 25 year of hands-on practical experience.  He is not a registered nutritionist or a dietitian.  THIS INFORMATION AND ALL RECOMMENDATIONS MADE ARE NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR DESIGNED TO SERVE AS A DIAGNOSIS, TREATMENT OR PREVENTION OF ANY ILLNESS OR DISEASE. ALWAYS SEEK THE ADVICE OF YOUR PHYSICIAN OR OTHER QUALIFIED MEDICAL, HEALTH CARE PROVIDER BEFORE YOU START ANY NUTRITION OR EXERCISE PROGRAM. BY BEGINNING THIS OR ANY OTHER PROGRAM, YOU AGREE THAT YOU HAVE HAD CLEARANCE FROM YOUR MEDICAL PROFESSIONAL TO DO SO.