Pumpkin Protein Pancakes

It’s a beautiful fall Sunday here in Annapolis. My husband is sleeping in after getting in at 4am this morning from a trip home from Memphis where his team came home with a huge Victory!

Huge victories call for pancakes and bacon and chocolate chips.

My favorite bacon comes from Whole Foods; it’s in the butcher case and it’s the Black Forest Ham. I try to have some in the freezer for special mornings like this one. I pop it in the microwave for 1 minute to thaw, and then I cook it on the stove top. It’s delicious.

As for pancakes, I prefer to eat ones that have protein powder or lots of egg whites in them. I’m not a big fan of a carb hangover in the morning – carbs with a side of sugar just leave me feeling sluggish and tired, and it’s too beautiful out to waste this day on the sofa.That’s how my protein pancakes were born. The delicious warm, soft bite of goodness, without the sleepy aftermath.

Pumpkin Protein Pancakes

Ingredients:

1 1/2 c. oat flour (measure out oats and pulverize in food processor)

1 scoop of vanilla protein powder (recommend Vega Sport Vanilla)

1 T. baking powder

2T. ground cinnamon

1/2 t. salt

1/2 t. allspice

1.4 t. ground nutmeg

2 T. sweetener of choice (stevia, honey, agave, maple syrup). I used honey.

4 egg whites

1/2 c. raw pumpkin

1 t. pure vanilla extract

1 1/2 c. unsweetened vanilla almond milk

Directions

Mix all of the dry ingredients together. Fold in wet ingredients. Do not overmix. Set aside.

Heat greased frying pan or griddle to medium high heat. Make sure surface is hot before you add the batter. Cook pancakes for 2-3 minutes on each side until desired doneness. Makes 10 medium pancakes.

Top with a few chocolate chips or – my favorite – peanut butter!

Macros per pancake: 104 calories, 1.6g fat, 16.4g carb, 7.1g protein, 3.1g fiber, 3.9g sugar