pumpkin protein pancakes final

Pumpkin Pie Protein Pancakes

This is definitely me… but for the 3 months before and after Halloween

I get so excited for fall and Christmas time that I’m always little ahead of everyone else with the seasons. Okay, lets be honest, A LOT ahead. Around the end of July I’m on Pinterest searching unique Halloween costumes, Googling the best fall festivals on Long Island and even checking out local turkey trots to burn off Thanksgiving dinner!

While everyone is holding onto summer sipping their iced coffees and fruit smoothies I’m counting down the days until Starbucks brings back the Pumpkin Spice Latte (AKA: PSL). But eventually the leaves change color and autumn finally comes and goes and as everyone transitions into the Christmas season, I have been there since Halloween while still holding on to all things pumpkin spice.

There are 7 days until Christmas, the trees are bare and there’s snow on the ground but you better believe I made these pumpkin spice pancakes this morning!

 

Ingredients:

 

-1 scoop vanilla chai Fitmiss protein powder

– dash of cinnamon

– 1 tsp. baking powder

– 1 packet stevia

– ½ Tbsp. all purpose flour (I used GF)

– 2 Tbsp. pumpkin spice Chobani (any greek yogurt will do)

– 1 Tbsp. pumpkin puree

– 1 egg (or 3 Tbsp. eggbeaters)

– ½ Tbsp. semi sweet chocolate chips

– cooking spray

 

Directions:

  1. Whisk together dry ingredients
  2. Mix in wet ingredients
  3. Coat skillet with cooking spray and on medium-high heat pour in batter. (I made 3 mini pancakes cooking on one side for 3 minutes, flipping, and cooking the other side for about 1 minute).
  4. Top with Greek yogurt, nuts, more chocolate chips, pumpkin froyo, maple syrup, whipped cream, peanut butter, or whatever else your heart desires.

 

Nutritional Facts made with egg (just pancakes, no toppings):

Serving size: 1

Calories: 243

Fat: 9g

Carbs: 17g

Fiber: 2g

Protein: 25g

Sodium: 767mg

Sugar: 9g

Nutritional Facts made with eggbeaters (just pancakes, no toppings):

Serving size: 1

Calories: 195

Fat: 4g

Carbs: 17g

Fiber: 2g

Protein: 24g

Sodium: 788mg

Sugar: 10g

 

healthy-almond-pesto

Almond Pesto

My entire website and content was deleted so I’m currently in the process of recovering any saved posts from my laptop. I created this pesto recipe during my pre-almond allergy days (good times, good times). It was always a favorite and goes great on salad, sandwiches, veggies, etc. Using almonds also means less calories and fat than the traditional pesto made from pine nuts.

 

healthy-almond-pesto

Ingredients:

  • ¼ cup whole almonds
  • 12 basil leaves
  • 2 cups baby spinach leaves
  • 2 cloves of garlic
  • 3 Tbsp. Romano cheese (I use Locatelli)
  • 1 Tbsp. lemon juice
  • ¼ tsp. salt
  • 3 Tbsp. olive oil

 

Directions:

  1. Add all of your ingredients (EXCEPT the olive oil) into a food processor
  2. Pulse and scrape the sides of the food processor until the ingredients transform into a paste
  3. With the food processor on, add in 1 Tbsp. of olive oil. Turn it off and scrape the sides. Continue this process for the remaining two Tablespoons.
  4. Enjoy your healthy pesto over chicken, spaghetti squash, pasta, or zoodles (zucchini noodles) !

Nutrition Facts

Servings: 11

Serving Size: 1 Tbsp.

Fat: 8g

Sodium: 144mg

Carbohydrates: 2.3g

Protein: 2g