Pumpkin Protein Pancakes

The season of pumpkins is upon us! What better way to enjoy them than in a yummy healthy breakfast.

This recipe will yield 14 pancakes if you use a 1/3 measuring cup to spoon into a non stick pan.

Ingredients:

5 scoops vanilla protein powder

1/2c almond meal

3/4c whole wheat flour

1 can pumpkin purée

2 tbsp cinnamon

1 tsp cloves

1/2 tsp nutmeg

Water (to reach pancake consistency)

Mix all ingredients in a bowl and spoon on to a med-low heat non stick pan. Allow to cook for 2-3 mins on each side to fully cook the pancake.

Enjoy!

Protein Power Ups

This is a pretty versatile recipe you can add whatever you like! As long as you have some binders to hold it all together you're in business.

To achieve the nutritional info like mine here is what you need:

1c dried cranberries

1/3c cashews

1/3c almonds

2/3c toasted unsweetened coconut 

2 tsp unsweetened cacao powder

2 scoops vanilla whey protein powder

2 tbsp flax seed (whole or ground)

4 tbsp natural peanut butter (melted)

2 tbsp extra virgin coconut oil (melted)

In a food processor blend all of the dry ingredients until finely ground. Mix the peanut butter and coconut oil together and slowly add to the mixture using the pulse option to blend. It all might look dry but it should be enough to have it hold together. 

Use 2 tbsp of mixture to form 1 ball. This recipe yielded 12 balls.

Pop into the refrigerator for about 10-15 mins. Keep in a cool dry place.

Enjoy!

Let me know what you thought of it!