Spooky season. Sweater weather. Fall y'all.
Whatever you call it, the season is officially here!
...Almost. But most of us are ready for Fall anyway, right?
To celebrate the (upcoming) change in season, I've developed a brand new protein-packed pancake recipe that gives all those "Autumn" vibes đ
This recipe is loaded with over 40 grams of complete protein, contains zero added sugar and has a whopping 12 grams of fiber.
Get your griddle ready... it's pancake time!!
Key Ingredients:
Zero Sugar Vanilla Protein Powder
My zero sugar Vanilla Protein Powder adds a hint of sweetness without any sugar by using 100% monk fruit (no sugar alcohols or stevia!).
Plus, we only use 100% whey protein isolate which is the lowest lactose form of whey protein.
Grab my protein powder HERE.
Pumpkin Puree
You can buy premade canned pumpkin puree or you can make it yourself if you have plenty of pumpkins on hand. I prefer canned to keep my morning routine simple. Pumpkin puree sneaks in some fiber as well as beta carotene and vitamin C.
Skyr
My preferred yogurt! Skyr is the highest protein yogurt, making it an excellent choice for preventing hunger and for helping with a fat loss goal. Just make sure to opt for full-fat and preferably pasture-raised to maximize the vitamin K2 and satiety benefits.
Pumpkin Seeds
One tablespoon of pumpkin seeds provides a decent amount of magnesium which is important for preventing muscle cramps and aiding in high quality sleep.
Cacao Nibs
Cacao nibs is the most "raw" form of chocolate. It's unsweetened, a great source of satiating fat and naturally rich in fiber.
Scroll down for the recipe!
Pumpkin Spice Chocolate Chip Protein Pancakes
Serves 1
Ingredients:
2 scoops Autumn's Vanilla Protein Powder
1/2 banana, mashed*
1/4 cup pumpkin puree (from a can or homemade)
1 egg
1/2 teaspoon pumpkin pie spice
1-2 tablespoons zero sugar chocolate chips (I like the brand Lily's)
coconut or avocado oil for cooking
Toppings per serving:
1/4 cup skyr, greek yogurt OR plant-based greek style yogurt
1 tablespoon cacao powder (OR cacao nibs ground into a powder)
1 tablespoon almond butter
1 tablespoon pumpkin seeds
Add the banana, pumpkin and egg to a mixing bowl and stir to combine.*
Stir in the protein powder and pumpkin pie spice until smooth.
Heat a greased griddle or skillet to medium. Make 4-5 small pancakes (this makes it much easier to flip). Top with a few chocolate chips per pancake. Cook for 2-3 minutes per side. Don't overcook them, otherwise the pancakes will be dry. You want them to be lightly browned, not dark.
While the pancakes cook, stir the yogurt with the cacao powder to make a chocolate-y yogurt.
Place the pancakes on a plate and top with the yogurt mixture, almond butter and pumpkin seeds. Enjoy!
*Make sure the banana is very well mashed. This helps to make the pancakes lighter and more fluffy and prevents drying.
Grab Autumn's Protein Powder HERE and start whipping up delish, protein-packed meals!đ
â¤ď¸,
Autumn
Autumn Elle Nutrition
Comentarios