This week I've made pumpkin black bean soup, pumpkin spice cupcakes, and had pumpkin ale.
Finally, on a Sunday am I had the time to make the pumpkin protein pancakes I saw on Julie's blog. We woke up at a leisurely time, I got in a 2 mile run with 8 sprints, and with NFL Live on in the background we cooked up some pancakes!
Here's what my run looked like:
-1 mile jog - 9:30 pace
- 15 second sprint, 45 second recovery x 8
-3 min cool down
I love fall, I love pumpkin, and I love lazy Sunday mornings! I love coffee too which I made a special way too. I added cinnamon to my grounds, which is something I saw on Tina's blog.
Julie did some great work with this pumpkin recipe. We doubled it since both of us were eating. It turned out amazing! The pumpkin flavor was subtle but there and the texture was perfect. It was like warm, pumpkin pie for breakfast.
Pumpkin Protein Pancakes
Serves one (makes three medium-sized pancakes). We double it this am.
- 2/3 cup old fashioned oats
- 1/4 cup cottage cheese
- 1/4 cup canned pumpkin
- 1 egg
- 1 egg white
- 1/2 teaspoon cinnamon
- 1 tablespoon honey
- 1 teaspoon fresh grated nutmeg (optionall)
- Spray pan with cooking spray and heat to a medium heat
- Combine all ingredients in a blender until fully mixed. You can also use an immersion blender.
- Pour batter onto the warm pan to form three medium-sized pancakes
- Allow to cook until edges start to harden, about three minutes
- Flip pancakes and allow to cook until batter is no longer runny, about two more minutes
- Top with syrup, nutmeg or desired toppings and enjoy