Protein Pancakes - Pumpkin Spice (or not)

I promised myself I wouldn't go crazy with the pumpkin posts this year, but this protein pancake recipe is such a staple in my week that I had to try making a pumpkin version - and yep, adding pumpkin and pumpkin spice was a good call.

I've included a few additional variations of the recipe that I use so that you have something to fall back on in a couple weeks when you are #sooverpumpkin.

Pumpkin Protein Pancakes

Makes 2 pancakes, 1 serving

1/3 cup egg whites
1/3 cup oats
1/3 cup pure pumpkin puree
1 scoop vanilla protein powder
1 Tbsp unsweetened apple sauce
1 Tbsp cottage cheese
1 Tbsp milk - almond/coconut/dairy
1 Tbsp coconut flour
1 Tbsp almond butter
1 tsp baking powder
1 - 2 tsp pumpkin pie spice (or make your own: 3/4 tsp cinnamon + pinch each of: cloves, nutmeg, all spice)

1 tsp coconut oil

Place all ingredients except for coconut oil in a blender and blend until fully mixed and smooth (Magic Bullet works great here!). Melt the 1 tsp of coconut oil in a frying pan over low heat, and pour the batter in to form two pancakes. Flip once golden brown, and cook until the center has set. Top with a little extra cinnamon, scoop of yogurt, or a handful of pumpkin seeds or some sliced apples!

Non-Pumpkin Variations

Peanut Butter (or any nut butter):
- Skip the pumpkin puree and pumpkin spice
- Replace almond butter with peanut butter, cashew butter, or any other nut butter of your choice
- Optional: add 1 tsp cinnamon and/or 1/2 Tbsp shredded unsweetened coconut

Lemon Coconut:
- Skip the pumpkin puree, pumpkin spice, and almond butter
- Add 1 Tbsp shredded unsweetened coconut, and 1-2 tsp lemon zest (zest about 1/2 lemon)

Chocolate Raspberry:
- Skip the pumpkin puree and pumpkin spice
- Replace vanilla protein powder with chocolate protein powder, and/or add 2 tsp cacao powder
- After blending all other ingredients, add 2-3 Tbsp raspberries *if using frozen be sure to thaw them first and remove excess liquid before adding to batter