What’s better than sinking your teeth into warm, fluffy pancakes? How about knowing that they are good for you when you take every delicious bite? Not only are these Orange Pecan Pumpkin Pancakes super yummy, but also they are packed with protein and fiber to leave you satisfied with a full tummy and a warm heart. Enjoy the flavors of the fall/holiday season!
Typically when I write my recipes, I will just list a generic whey, casein or blended protein in the ingredients. However, every once in a while I come across a protein that I just can’t help but mention, and Jamie Eason’s signature protein line has led me to do just that! Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
ORANGE PECAN PUMPKIN PANCAKES
Ingredients
1 cup oat flour
4 scoops Jamie Eason vanilla Whey Protein Shake, or vanilla whey of choice
2 TB coconut flour
2 TB ground cinnamon
1.5 TB baking powder
1/2 tsp. ground nutmeg
pinch salt
2 cups egg whites
3/4 cup unsweetened almond milk
1/2 cup pumpkin puree
1 TB orange extract
1 TB vanilla extract
10 pecan halves, finely chopped (plus extra for garnish, optional)
How to Prepare
1. In a mixing bowl, combine oat flour, whey protein, coconut flour, cinnamon, baking powder, nutmeg and salt. Mix until well blended.
2. In a separate large mixing bowl, combine egg whites, almond milk, pumpkin and extracts. Beat until well blended.
3. Slowly add the dry mix to the wet mix, constantly stirring, until the batter is smooth. Stir in the pecans.
4. Spray a skillet pan with non-stick cooking spray and place over medium-high heat. Pour the batter onto the pan to form approximately 4-inch round pancakes (the amount you cook at once will be dependent upon the size of your skillet). Cook for about 1 minute, or until the underside is golden brown. Flip and cook for an additional minute, or until the center is firm and the underside is golden brown. Repeat this process until all batter is used. Enjoy!
OPTION: Garnish with additional pecan halves
NUTRITION DATA
Per serving (recipe serves 4): 380 calories, 47 grams protein, 28 grams carbohydrates (7.5 grams fiber), 9 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.
