Happy Monday!! Ok, so my apologies for being absent from the blog last week, I really missed posting on here. There was not much to share, I have been busy packing and cleaning our house because we are moving very soon. I am not ready to share all of the details but, once we are at our future location I will scream it to the world. I did manage to get in all of my workouts last week and again, busy packing and purging away. Consequently, I have been keeping grocery shopping to the bare necessities and using up what we have in our pantry. I had a few cans of Farmer's Market pure pumpkin in my pantry and decided to incorporate it into our breakfast yesterday.
My super-duper simple, Pumpkin Protein Pancakes...
3/4 cup of pure canned pumpkin
5 egg whites (from real eggs)
1/4 t. ground cinnamon
1/4 t. of ground nutmeg
1/4 t. of ground cloves
1/4 t. of ground ginger
1/4 t. of pure stevia (or 2 truvia packs)
a pinch of salt
a small pan or pancake pan
a blender or magic bullet (or a whisk)
Add all of your ingredients into a blender, magic bullet or a bowl and blend or whisk a way. Spray your pan with cooking spray and preheat at low-medium heat. Pour your pancake mixture in to the pre-heated pan and cook just like you would a regular pancake. These take about 1.5 minutes each side. Makes about 5 medium size pancakes.
Pancake Macros: 148 kcal/ 21.5g protein/ 14g carbs/ 6g sugar
Feel free to add in your favorite nut butter and real fruit toppings. I topped mine with a tablespoon of raw almond butter, "cinnamon-sugar" (stevia) and a diced nectarine.
Hope you give this one a try!