PROTEIN PUMPKIN PANCAKES

2015/01/img_71391.jpg (31g protein per batch)

Ingredients:

  • 4 Egg Whites
  • 1Egg
  • ½ Banana
  • ¼ cup Steal Cut Oats
  • 1 tbs Almond Butter or Peanut Butter (optional)
  • ½ tsp Pumpkin Pie Spice
  • ¼ cup Organic Pumpkin Puree
  • 1 lg Frying Pan
  • Pure Maple Syrup
  • Olive Oil Spray

Directions:

  1. Grind oats in a mini food processor or blender.
  2. Add banana, eggs, spices, peanut butter, and pumpkin. Blend until consistency.
  3. Spray pan with olive oil.
  4. Turn stovetop to medium high and wait for pain to heat. Once hot, carefully pour small amounts of batter to make mini pancakes (the larger they are, the harder they are to flip).
  5. Once the pancakes start to bubble. Flip them. Approximately a minute on each side.
  6. Make sure to spray pan in-between so that they do not stick.
  7. Serve with pure maple syrup.

Servings vary.

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PUMPKIN OATMEAL MUFFINS

I have been having a hard time digesting gluten lately so I decided to experiment with some flour free pumpkin muffins. I have to admit it was a fail the first few times, but I finally got it right and these are amazing!!!
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Pumpkin Oatmeal Muffins
Ingredients:
-1 1/2 cups of oats
-1/4 cup egg whites or egg beaters
-1/4 cup of plain nonfat greek yogurt
-1/4 cup veg oil or 1/2 cup applesauce
-nutmeg, cinnamon, ginger to taste (I like a lot!!)
-1 cup of pumpkin
-1/8 cup stevia
-tsp of baking soda
-tbs of baking powder

Directions:
1. Preheat the oven to 350.
2. Mix all the ingredients in a large bowl until they form a consistent mixture. (You can put the oats into a food processor but I didn’t.) I let mine sit for 10 minutes so that the oats absorbed the batter.
3. Place baking cups into regular sized cupcake tray cups and spoon 2 tbs sized spoonfuls into each cup.
4. Bake for 15-20 minutes. They are finished cooking when a toothpick or knife can be stuck in them and come out clean!
5. Consume 1 muffin with a complete protein (eggs) for a yummy fall breakfast!!

Serving size: 12

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