Pumpkin Protein Pancakes!

I thought I'd gained five pounds this week.  As soon as there was a below-seventy-degrees day in September, I jumped wholeheartedly into the idea of fall, breaking out the sweaters (way too early) and the pumpkin-spice-everything.  I bought a few cans of pumpkin and got to work experimenting with its autumnal deliciousness, expecting to create dizzyingly beautiful pumpkin creations for breakfast, lunch, and dinner.

In reality, most of those experiments were utter failures, and instead of being doled out to family and friends in a frenzy of autumnal good cheer, they went straight to me, and my waistline.  Better than letting it go to waste, right?  Hence why I thought I gained five pounds.  I finally gathered up the courage to weigh myself and it turned out I gained 0.5, not 5.  And, since I'm technically bulking in the gym and have increased my strength gains recently, I'm going to assume that was a half-pound of muscle I gained, and say "go me."  So yeah.

The one thing that came out pretty good was my pumpkin protein pancakes.  Of course, I've already admitted to being obsessed with pancakes so it was pretty hard to fuck them up.  But still.

So I'm going to keep experimenting with pumpkin and hope to come up with some healthy recipes to share here.  Until then, enjoy this recipe for pumpkin protein pancakes.  They are super easy and super healthy and really hit that pumpkin spice craving.  They are made with protein powder, but if you don't have any lying around, I've found that you can get single-serving packets of protein powder at most health food stores.

These pancakes are grain free, high in protein and beta carotene (Vitamin A) and chock-full of trendy superfoods like chia seeds and flax.  They are high in protein and fat and low carb, at least until you add syrup.  Which you totally don't have to do.

Mine might've been high fat because I used waaaay too much butter in the pan too.

Recipe (for 1 person):

1 scoop your choice of protein powder
2 (free range, organic) large eggs
1/2 cup canned pumpkin (not pumpkin pie filling)
1/4 cup ground flax seeds
1 TBSP chia seeds (optional)
dash of cinnamon
dash of nutmeg (or pumpkin pie spice)
milk as needed

Mix the first 7 ingredients, then add the milk little by little until you have a good pancake batter consistency.  Drop into hot greased skillet, and flip when bubbles form.  Serve with real maple syrup, grass-fed butter, and maybe some walnuts.  Perfect fall breakfast!

I'm not going to post the nutrition info here because a lot depends on your choice of protein powder (a lot contain added sweetener and amounts of total protein vary wildly), the kind of milk you use (almond milk has 60 calories per cup, whole cow's milk has 148), and whether you use the chia seeds or butter your skillet.  Suffice it to say, this recipe is great for when you want something sweet and seasonal but don't want the carbs.

Enjoy!  Let me know if there is any fall food you'd like me to try to health-ify and I'll try to do it!