The Reign of the Pumpkin

Welcome to October and All Things Pumpkin!Pumpkin Gingerbread Protein Pancakes
I was recently talking to a friend of mine who said she wished blogs that shared recipes would just say “I tried this; it was good; you try!” and post the recipe without five paragraphs of chatter before. So, Beth, this is for you.

I made Pumpkin Gingerbread Protein Pancakes. They were yummy; you should try them.


In a large bowl, sift together:

  • 2 tbsp Gluten Free Whole Grain Flour

    (Thanks MyFitnessPal for tallying up my ingredients!)
    (Thanks MyFitnessPal for adding up the ingredients!)
  • 1 Rounded Scoop (28,4g), 100% Whey Protein, Vanilla Ice Cream
  • 1/2 tsp Baking Powder

Then add:

  • 1/2 tsp Cinnamon
  • 1/2 sp Nutmeg
  • 1/4 tsp Salt
  • 1/2 tsp Ground Ginger

In a separate bowl, whisk together:

  • 2 Egg Whites
  • 1/2 tsp Vanilla extract
  • 1/4 Cup 100% Pure Pumpkin (not pie filling)

Add this mixture to your dry ingredients, then stir in:

  • 1 tbs Milk – Nonfat (fat free or skim)

(1 tbs worked for me but you can add more as needed) until you have a soft dough– think Pancake Batter.

Cook on a skillet, as you normally would pancakes. Add toppings of choice. Voila!

Pumpkin Gingerbread Pancakes
They’re so fluffy I’m gonna die!

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