Pumpkin Protein Pancakes…First Try!
Happy Friday and first day of FALL! It’s humid, grey, and foggy here in Jersey and it’s kind of been like this all week, so nothing to brag about here. What I do want to brag about is this delicious, easy, healthy, and filling breakfast recipe…Pumpkin is back and yes I’ll probably overdo it as usual, but who cares, because it is yummy, nutritious, and is so versatile. I love using pumpkin in my oats, yogurt, pancakes, and smoothies…YUM!
I whipped up this breakfast before going on a 30 minute run around the neighborhood. I need to blast out some of the lactic acid in my legs. Then I have a couple afternoon clients, and then working at Powerflow this evening before taking Melissa’s 5:30 PM class. What better way to end the week then with a detoxifying vinyasa class? I hope everyone has a wonderful weekend and talk y’all next week! ENJOY!
Pumpkin Protein Pancake
- 1 scoop whey unsweetened protein
- 1/2 cup pumpkin
- 1 whole egg
- 1 “heaping” T almond butter
- 1/2 c blueberries 1/2 c raspberries
- Splash of water
- Cinnamon and Vanilla
Whisk together protein powder, eggs, water, vanilla, and pumpkin in a small bowl until smooth and frothy. Meanwhile, heat up a skillet. It is important that you wait until the skillet is very hot. Add the mixture and 1/2 the fruit if you are in the mood. 😉 Cook for about 2-3 minutes on each side. Remove from heat and add almond butter, rest of fruit, and lots of cinnamon.
What is your favorite protein pancake?