Pumpkin Spice Protein Pancakes or Muffins
It seems September has become the start of pumpkin spice season. In honor of this popular fall flavor, here is a tasty recipe that can be made two ways!. Yummy pancakes make a great, protein packed breakfast. Or, bake up some muffins and you have a great, healthy, portable snack. Now you can enjoy the taste of fall and stay on track with your fitness goals!
What you need:
¼ cup regular oats
1 scoop vanilla UMP protein powder
2 egg whites
¼ cup canned pumpkin (not pumpkin pie filling)
2 egg whites
½ cup almond or cashew milk
½ teaspoon baking powder
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon cinnamon
¼ teaspoon vanilla extract
¼ teaspoon salt
Blend ingredients together to form a batter.
For pancakes: Spray a skillet with nonstick cooking spray. Heat over medium high heat. Measure ¼ cup of batter and spread out slightly in skillet. Cook until edges are set; flip and cook until pancake is golden. Makes 6 pancakes
For Muffins: Use paper muffin cups or spray muffin tin with nonstick spray. Fill with ¼ cup batter. Bake at 350 for 20-25 minutes. Makes 6 muffins. This can also be baked in a sprayed 8 x 8 pan. Cool and cut into 6 pieces.
Nutrition Information for 1 pancake or muffin:
5.5g protein; 4g carbs; .5g fat