Fall is here and you know what that means… #pumpkineverything! Ladies, you know what I’m talking about. Any first sense of the season changing – a leaf falling, darker mornings, cooler evenings, Halloween decor lining the aisles at Target – and it’s a mad rush to Trade Joe’s to snag some of their organic pureed pumpkin!
This year I’m setting my sights on actually carving a pumpkin and roasting the seeds inside. I promise myself every year but have yet to do it for almost half a decade. Don’t judge me! Life gets in the way. There’s been no carving yet. I have a “go big or go home” attitude about it and I won’t settle for an average jack-o-lantern. However, running to the store to stock up on pureed pumpkin is much easier than deciding on exactly what face my pumpkin will have. So, let the healthy pumpkin recipes commence!
Sweet breakfasts are my jam. I routinely eat a protein pancake a day. It’s my go-do breakfast to pack and take to work or enjoy on a slow Sunday morning. It’s high in protein, low in carbs and sugar, and keeps me feeling satisfied until my next meal.
Naturally, my initial instinct is to add pumpkin to this classic. But, it doesn’t stop there. To turn ordinary pumpkin into pie you need some spice! Trader Joe’s to the rescue again! Each year they sell a Pumpkin Pie seasoning and it has the perfect ratio of Cinnamon, Ginger, Lemon Peel, Nutmeg, Cloves, and Cardamom so you don’t have to go out and buy each one separately. Mmm mmm mm now all these babies need are some whipped cream. Am I right? I’ll do you one better, though! Good ‘ole fashioned whipping cream has it’s time and it’s place. But, it’s not on my healthy, clean protein pancakes. So, instead of dolloping cool whip on my breakfast, I made my own coconut cream topping. Okay, now this stack is ready to eat!
Pumpkin Pie Protein Pancakes
1 scoop vanilla all-natural vegan or whey protein powder (read your labels!)]
1 tbsp coconut flour
1/2 cup egg whites
1/2 cup pureed pumpkin
1-2 tsp pumpkin pie spice
Stevia (or your favorite all-natural sweetener) to taste (optional)
1 tsp baking powder
Coconut Cream Topping
3 tbsp coconut cream (the thick stuff you find at the top of canned coconut milk)
1 tbsp stevia (you could also use 100% pure maple syrup, coconut sugar, or monk fruit)
1 tbsp vanilla extract
Extra topping ideas: walnuts, pecans, dark chocolate chips, or berries!
- Combine all the dry pancake ingredients in a bowl – protein powder, coconut flour, pumpkin pie spice, stevia, and baking powder.
- Whisk egg whites and pureed pumpkin in a separate bowl.
- Slowly stir the wet ingredients into the dry.
- Preheat a pan on medium/low heat. Spray with coconut oil cooking spray.
- Spoon pancake mixture onto pan. You can make these pancakes as big or as small as you like!
- Cook on first side until the bottom is golden brown and the pancake is partially cooked through.
- Flip and cook on the opposite side until fully cooked through.
- Create your coconut cream topping by stirring all ingredients together until fully combined.
- Plate your pancakes and top with coconut cream topping and any other toppings you’d like. I love adding pecans or walnuts for a little crunch :).
- Eat up, buttercup!
What’s your favorite healthy pumpkin recipe to make in fall? Tell me in the comment box below!
Health and happiness,