Puppies and Protein Pancakes

Sorry for my absence, but a recent addition to our family has been taking up the majority of my time.

Ladies and …well…ladies. I’m pretty sure there aren’t any gentlemen that read my blog, meet Capone, 12 pounds of love covered in fur.

In the spirit of the new year and all of the resolutions that come with it, I bring to the table a pancake with actual nutritional value. Miraculous, right? A protein pancake that is moist, flavorful, and doesn’t have the consistency of chalk in your mouth! While I’m not going to lie to you and tell you that these taste anything like a greasy-spoon diner pancake, I will let you know that they are tasty in that healthy granola type of way, and that they definitely keep you full all morning.

Grab 2 bowls and your measuring cups/spoons. These Pourfect bowls were a gift from my BFF for Christmas, and I’m telling you, they are an absolute delight.

In a medium bowl, combine all dry ingredients and mix well.

In a smaller bowl, combine all wet ingredients and whisk until appearance is consistent.

In the meantime, make bacon in the less-mess Martha Stewart approved way (baking sheet, parchment, 400 degrees, 15-18 minutes). I suppose this isn’t necessary for the pancakes, but bacon IS delicious.

After mixing the wet and dry ingredients together, pour batter by the 1/4 cup full onto a lightly oiled frying pan or skillet and flip after 2-3 minutes.

Protein Pancakes
yields 4 small pancakes

Ingredients

  • 1/4 cup whole wheat flour
  • 1/4 cup almond flour (you may sub additional whole wheat flour)
  • 2 tbsp ground flax
  • 2 tbsp rolled oats
  • 1 scoop vanilla whey protein powder
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • stevia to taste (optional)
  • 2 egg whites
  • 1/4 cup vanilla almond milk
  • 2 tbsp. non-fat greek yogurt
  • 1/2 tsp. vanilla extract
Directions

Combine dry ingredients in a bowl and stir to combine. In a smaller bowl, combine wet ingredients and whisk until just combined. Pour wet ingredients into dry ingredients. On a skillet or frying pan heated to medium heat rubbed with vegetable oil or sprayed with cooking spray, pour batter by the 1/4 cup full. Cook approximately 2-3 minutes per side. Serve with fresh fruit or a bit of maple syrup.

Basic Nutrition
for entire recipe (approximately 4 small pancakes…2 will likely fill you up on a regular morning)
Calories: 536
Fat: 26.6 grams
Carbs: 46.3  grams
Protein: 43 grams
Dietary Fiber: 13 grams

Pumpkin Pancakes

A fall chill in the air makes me want to do two things:

-wear boots (hello, Target and your wonderful buy 1 get 1 50% off shoe sale)

-cook with pumpkin

I was so happy to be able to satisfy both of those items this weekend. I wore my new super adorable boots from Just Fab to see my friend’s re-debut on stage in “You Can’t Take it With You” and after a quick trip to the grocery store this morning, I grabbed 4 cans of pumpkin. This enabled me to whip up some pancakes that I came across on The Curvy Carrot’s blog.

I usually like my pancakes extra-sweet with plenty of fruit, but how can I deny this wonderful season and all of its beautiful bounties?

Overall, these were a delightfully moist pancake with a hint of pumpkin flavor. If I made them again, I’d probably throw in some cinnamon for good measure and increase the pumpkin pie spice just a tad…but spices and seasonings seriously float my boat. Not your thing? Keep the recipe as is. My version is halved because my other half is out of the country, so I needed something small just for me this morning.

Toss the milk, pumpkin puree, egg yolks, melted butter, and vanilla extract together in a bowl and mix until smooth.

In a separate bowl, combine the flour, sugar, baking powder, pumpkin pie spice, and salt. If you’re going to add cinnamon, throw that in too.

Add the two mixtures together in a large bowl.

Meanwhile, take the egg white you’ve been hanging onto (yeah, you’ll need that…don’t make the mistake I did and have to use two separate eggs to get the yolk and the white) and whip it into stiff peaks.

Add the whipped up white to the large bowl with the other ingredients.

Use a whisk or an electric mixer to combine everything.

Pour the batter onto a lightly oiled frying pan or griddle. I used vegetable oil and distributed it with a paper towel, but if you are fancy and you have cooking spray, that will do just fine. Don’t forget to watch for some bubbles and then flip!

Pumpkin Pancakes
adapted from The Curvy Carrot
yields 2-3 pancakes

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 1/4 cup skim milk
  • 1/4 cup pumpkin puree
  • 1 large egg, separated
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon vanilla extract
Directions
In a small bowl, combine the pumpkin puree, milk, egg yolk, melted butter and vanilla extract. Mix together until smooth. In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice and salt. Add the wet ingredients to the dry ingredients and mix until combined. In a separate bowl, whip the egg white into stiff peaks. Fold the whipped egg white into the pancake batter, mixing until smooth. Heat a griddle or frying pan sprayed or brushed with oil over medium heat. Pour pancake batter onto frying pan by 1/4 cup increments, cooking each side for just over 1 minute or until golden brown.