Popeye’s Pumpkin Pie Protein Pancakes
First, a confession: every time I go to the store, I do my shopping, look at the basket, and fill all remaining space with as many cans of pumpkin puree as it can hold. Why? Because I can remember last year’s End far too vividly: the day when the ‘Out of Stock’ sticker gave way to ‘Canned Peaches’ and no more pumpkin was to be found. Such was my heartache that I even wrote a post about it (evidence).
In light of this, today I decided to use one of the several cans that line my cupboard by way of a nice stack of pumpkin pie pancakes. I made the batter for them and then spontaneously grabbed a nearby bag of fresh spinach, took a handful of the leaves, and threw them in. I am a huge fan of Secret Spinach stuff. You can’t taste the spinach at all (though you can certainly SEE it) and you end up with something Popeye would love – a healthy Spinach punch amidst some really moist and mmmmm pancakes :-D
3/4 cup liquid egg whites
3/4 cup pumpkin
4 tablespoons cottage cheese (could use quark)
1/4 cup vanilla whey protein powder
1/4 to 1/2 cup fresh spinach (depending on how deeply green you want your pancakes)
1/8 cup oats (I used gluten-free oats but any will do; could also use quinoa flakes)
1-2 medjool dates
1 teaspoon vanilla essence (optional)
1-3 teaspoon cinnamon (not optional)
1/2 teaspoon allspice (maybe optional)
Blended together and fried up on a nonstick.
Macros per Serving (out of 1):
40g carbos (25g sugar/4.4g fiber)
8.7g fat (3g sat)
Note – you could half the carbos (and sugars) by just not using the date.