Making pumpkin protein pancakes is instinctual as soon as the air gets a bit crisp.
The job that brought me out to California nearly a decade ago was content writer, nutritionist, and host of a virtual training fitness website called FitnessVTC. I made healthy pancakes, muffins, cookies, pretty much anything using staples, designed fitness & meal plans, and I still do.
I’m so grateful for the immersion into clean eating and fitness training/bodybuilding in my early 20’s, because it gave me structure and discipline around healthy eating. These days I don’t have to think about putting together healthy meals. It’s been wired in from all those years of practice- packing 5-6 small meals per day, cooking in bulk, reading up on clean eating recipes, writing and sharing them along the way.
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When you’re busy and on a mission to do great things you need the right fuel to feel focused and energized. Eat seasonal, local, and delicious!
So here’s a seasonal clean eating staple to try:
Pumpkin Protein Pancakes
2 cups of gluten-free oats (blended into flour)
1/2 tsp salt
1 scoop protein powder
3/4 can pumpkin puree
2 organic free range eggs
2 tbsp ghee
2 tsp Bragg’s Apple Cider Vinegar
1 cup of almond milk
1 tsp pumpkin pie spice or cinnamon & nutmeg
Add all ingredients to a high powered blender (I use a Vitamix) to make batter.
Heat a skillet on medium. Grease with ghee or coconut oil.
Add a dollop (depending on how large you want to make the pancakes) to the pan and wait 2-3 minutes until the top begins to bubble then flip and cook for about 60 seconds or so on the other side.
Repeat the process until you have a stack!
*You can also cook in buik by refrigerating the batter or freezing the cooked pancakes in a single layer to heat up another day.
Top with berries or bananas, walnuts or almonds, and drizzle maple syrup or local organic honey on top.