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

Chocolate Cherry Protein Cookies

I was convinced there had to be a way to make a healthier cookie that wasn't bone dry and could satisfy both an after-dinner sweet tooth plus chocolate craving all in one. Mission accomplished! With this list of clean ingredients and the protein content, you could even use these as a pre or post workout snack.

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Chocolate Cherry Protein Cookies

Makes 10 cookies: 5 servings

Per serving (2 cookies): Protein 14 g || Carbs 30 g || Fat 6 g || Calories 216

2 bananas, mashed
2 scoops chocolate protein powder
1 cup oats
1/2 tsp baking powder
1/2 tsp vanilla
2 tsp cinnamon
1/2 tbsp cocoa
1/4 cup dried unsweetened cherries, or other chopped unsweetened dried fruit
2 TB chopped pecans
1 TB chunky almond butter

Preheat oven to 325, and line a cookie sheet with parchment paper. Mix all dry ingredients in one bowl, all wet ingredients in another then combine until mixed. Drop by large spoonfuls onto lined cookie sheet, and bake for 15-20 minutes - time will vary based on your oven and how large/small you made your cookies. Note: because of the banana they will be a little sticky even once thoroughly cooked, so be sure to not overcook them! I kept parchment paper between the layers for storing as well to avoid cookies sticking together.

Happy hump day!