Protein pancakes are all the rage right now, so we hopped on the bandwagon with this recipe for flapjacks infused with fall flavor. They’re not only crazy good, but they’re also good for you. They’re wheat-free, can be made without dairy, and their protein and carb ratio make them a perfect post-workout snack. Try them topped with a drizzle of pure maple syrup, chopped nuts, fresh fruit or your favorite nut butter.
Pumpkin Protein Pancakes
Prep time: 5 minutes Total time: 10 minutes
Makes 1 serving
1/3 cup oat bran
2 Tbsp pureed pumpkin
2 large egg whites
½ scoop vanilla or unflavored protein powder
1-2 Tbsp milk or almond milk
¼ tsp each: cinnamon, nutmeg, ground cloves, ground ginger, salt
Olive oil cooking spray
1. In a medium bowl, whisk egg whites, milk and spices.
2. Add protein powder, pumpkin and oat bran and stir with a rubber spatula. If the batter is too thick, add milk one Tbsp at a time until desired consistency is reached.
3. Grease a skillet with cooking spray and heat on medium-high. Spoon batter into pan and cook for 2 minutes, or until bubbles start to appear.
4. Flip over and continue cooking until golden brown. Serve immediately.
Nutrients per serving:
Fat: 5 g
Carbs: 30 g
Protein: 27 g
Fiber: 9 g
Get this recipe and more in the Nov/Dec 2014 issue of STRONG Fitness Magazine.
Recipe by: Shoshana Pritzker, RD, CDN | Photography by: Paul Buceta