‘Tis the season to eat pumpkin, fa la la la la, la la la la. I am fully capitalizing on pumpkin season this year and am trying to incorporate it in any way that I can.
This year I finally discovered the genius idea of freezing leftover pumpkin puree to add to various recipes and this has helped me use it more often! I have been throwing it in cookies, breads, and smoothies, to name a few, but my favorite use was in these amazing pancakes I’m about to share with you. GET EXCITED.
This is just a tiny little change from my original protein pancake recipe (which is in my cook book), but instead of using 1 whole banana, you use 1/2 a banana and ~1/2 cup thawed pumpkin puree. I will list the recipe for you again so you can try this while pumpkin season is still in full force.
Pumpkin Protein Pancakes
- 1.5 cups quick oats
- 1 scoop vanilla protein powder of choice
- 1/2 ripe mashed banana
- 1/2 cup pumpkin puree
- 1/2 cup fat free Greek yogurt
- 1/4 cup almond (or skim) milk
- 2 egg whites
- 1/2 tsp vanilla
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Dash of cinnamon
- Dash of pumpkin pie spice
- Top with PB2 and chopped walnuts (optional)
- Combine all ingredients in blender and blend until it forms a smooth batter. (It will be a little thick – that’s okay.)
- Cook on a griddle until golden brown.
- 3. Add toppings as desired.
The great thing about these pancakes is that they are great even left over. Cook them all at once immediately after you make the batter, and store the leftover, cooked pancakes in an airtight container in the refrigerator for three to four days.
Other topping ideas: bananas, vanilla Greek yogurt, peanut butter, honey, hemp or chia seeds – the possibilities are endless!
Seriously, I suggest you try these. ASAP. You will love them!!! PS: don’t forget that breakfast is most delicious at dinner.
GET YOUR AM WORKOUT + POST-WORKOUT PROTEIN PANCAKE ON!
Follow Shanna Hutcheson @wellnessforthewin