Pumpkin Spice Protein Pancakes

I've always considered the official kickoff to the pumpkin flavoring season to be the world's famous Morton Pumpkin Festival every mid-September.  Long before this gourd took the fall season by storm across the country, Morton celebrated this flavor every September with its own dedicated festival.  You can find just about anything pumpkin related, and it is glorious.  Pumpkin pancakes, pumpkin doughnuts, pumpkin chili, pumpkin cheesecake, pumpkin ice cream... the list goes on and on.

 

I can talk about this festival for hours and the poor people that work with me have to put up with it.  But I don't care.  I have always had a true love for Morton and pumpkins and this festival is a major highlight in my life every year.

 

In preparation for the upcoming fall season (aka pumpkin season) I've been busy trying to get this pancake recipe just right.  Here is a little breakfast recipe loaded with protein and pumpkin spice flavor that I know you'll love.

 

 

Pumpkin Spice Protein Pancakes

 

1/2 c. instant oats (use a coffee grinder to get a fine flour or buy oat flour)

1 scoop vanilla whey protein

1 tsp baking powder

1 tsp pumpkin spice

1/2 c. plain yogurt (or you can use greek yogurt for even more protein)

1 egg white

 

Heat up a griddle to 350 F.  Mix dry ingredients together in a bowl.  Add in your egg white and plain yogurt into the dry ingredients and stir until well mixed.  The mixture should be a little thick.  Lightly spray your griddle and scoop pancake mix into three separate pancakes.  Cook each side for a few minutes and eat up!

 

Note for any pregnant moms with gestational diabetes - two of these pancakes will give you roughly 30g of carbs.