Friday, March 14, 2014

Protein Pumpkin Pancakes

I love love love using pumpkin in baking!! It makes everything so moist and creamy.  It is also basically fat free and very low in calories.  Super high in vitamin A! I am not really sure what vitamin A is good for...but pumpkin has a LOT of it! One cup has 560% of the daily recommended amount.  I hope too much vitamin A isn't bad for you?!

I am so in love with pancakes lately too.  These pumpkin pancakes are super yummy, extremely healthy, very high in protein, and so easy to make!
Hungry yet??

Very small ingredient list! I don't know about you, but I get overwhelmed when I see a recipe with to many ingredients.  I don't even want to try to make it! This is easy, I swear.
You will need some protein powder.  Any flavor that mixes well with pumpkin will do.  I am using MTS Vanilla Whey. You also need canned pumpkin, egg beaters, cinnamon, baking powder, and sweetener if you wish.  I used three packets of Splenda.  

Feel free to try using any brand of protein, but I recommend MTS.  
You can order some here.  Use code KH30 to save 30%

Ready for these complicated steps!? Oh right, there aren't any...Add everything into a bowl and mix with a spoon. 
The batter will be a bit thick.  Not as runny as "normal" pancakes.  

Get your skillet nice and hot and be sure to coat with non stick spray.  Otherwise these buggers will stick!
You will see a few bubbles in the middle when ready to flip, but you have to look closely! If you try to flip too soon they will fall apart.
My pancake flipping skills are improving! Those are some pretty round flapjacks!! I remember my dad used to make up Mickey Mouse pancakes.  Now he is a pancake master :)

You will get eight pancakes.  The whole batch has about 250 calories!
Add a little sugar free syrup and you have one awesome breakfast!!

I will NOT be sharing this stack.
So soft! The pumpkin, cinnamon, and vanilla flavors are perfect!

One more view of those delicious and almost round pancakes. 
 Happy Fall!

Protein Pumpkin Pancakes
  • 3/4 cup canned pumpkin (180g)
  • 1 scoop MTS Vanilla Whey (30g)
  • 1/2 cup egg substitute (92g)
  • 1/2 t baking powder
  • 1/2 t vanilla
  • 1 t cinnamon
  • sweetener to taste (3 packets)
  1. Simply mix everything together and cook on a hot skillet! Be sure to use non stick spray and test the edge before flipping. 
Makes 8 pancakes
252 calories for whole stack
3g fat
22g carb
34g protein 

18 comments:

  1. Kim - I love, love, LOVE all of your recipes. I love the fact that they don't require a ton of ingredients, they are budget friendly and they really taste great! Keep coming with the recipes and ideas - they are wonderful! Debbie Seyler

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    1. Thank you!! Those are exactly the kind of recipes I love so I decided just to come up with my own!! :)

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  2. Plus I'd a question, how do you count your macros??!! I use my fitnesspal...

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  3. How dou you count the macros of your food??!!!

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    1. I use myfitnesspal! Great free app!

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  4. Personally, you're a great inspiration to me, beacuse you fight with your illness, the courage to afront it, its simply amazing!!! I'm wishing you could post more delicious and amazing recipes!!!!

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    1. Thank you!! Lots more recipes to come!

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  5. I made these this morning (again) and they are wonderful. I love how your recipes are easy, not a lot of ingredients and still taste wonderful. Quest bars hurt my stomach so I hope you keep coming up with your personal recipes without Quest bars. Keep them coming Kim - they are great! Deb Seyler

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    1. Yay!! Ah, I would be so sad if I couldn't eat Quest Bars :( Don't worry, lots more recipes without them!!

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  6. Hey Kim, LOOOOVE your recipes! I want to try making your pancakes but I cannot find canned pumpkin here (Australia) is there anything I can use for subs? Will greek yoghurt do? Thanks

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    1. I would suggest using steamed and mashed sweet potato or even frozen squash puree. Unsweetened applesauce works ok. Banana is an ok sub, but it has such a strong flavor so you really need to like the flavor of bananas!

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  7. Hi Kim!
    I was so excited to try your pumpkin protein pancakes - they look divine!! However, they didn't turn out right at all. I was wondering if I used vegan protein powder if that had something to do with it. Our batters looked very different. Thank you in advance!!

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    1. I am so sorry they didnt turn out! Infortunately it probably was the protein :( I used a vegan brand in my spinach pancakes once and they just fell apart... If you want to try again I would add some oat bran or flour. About 2 T might help bind them

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  8. Hi! Two questions- these seem to pretty much contain the same ingredients as one if your cookie recipes. Do they taste the same and is the texture different? Also, have you ever made the batter the night before and if so was it ok the next morning? Thanks!

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    1. Yes, they are similar to the cookies. Not quite as dense. I have made the batter ahead of time and it keeps well overnight! I have also made a double batch and stored some in the freezer! They keep for a very long time! I just let them thaw in the fridge, microwave a few seconds, and eat!

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