I was kind of in a “Fall” mood a few weeks ago, I had just recently started attending some classes at the gym I’ve belonged to for the past year but haven’t actually gone to for  two years. I needed a recipe that had protein in it for after a good workout, help repair those hurt muscles (or the hurt muscles the next day I should say!) I had also recently bought a can of Protein powder so when I came across this recipe I literally did “Run to the Kitchen.” 🙂 Thanks for sharing Gina, I’ve made these twice in the past few weeks!
Protein Pumpkin Pancakes
Recipe From: Running to the KitchenÂ
Yield: makes 6 small pancakes
- 1/4 cup whole wheat pastry flour
- 1/2 scoop vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 tablespoons pumpkin
- 2 tablespoons non-fat yogurt
- 1/2 teaspoon vanilla extract
- 1/4 cup skim milk
- 1 egg white
Directions:
Preheat a pancake griddle or pan to medium heat and grease. Combine all dry ingredients in a bowl. Combine wet ingredients in another bowl and whisk to combine. Add wet to dry ingredients and mix. The second time I made them I just put them all in on bowl and mixed away.Â
Pour batter onto pan, cook approximately 1 1/2 minutes per side, or until fully cooked, flipping once. As you can see the first time I made these I opted for 3 large ones!
I was desperate. I’m trying to get my 2 year old daughter to not eat any more Processed foods. She took one bite, ate the banana’s. Then came running back and grabbed a pancake and shoved the whole thing in her mouth! I hope you  enjoy these pancakes as much as I did, they were moist and fluffy, very tasty and the best part was I had no guilt!!
