Pumpkin Pancakes Recipe

During my training program, I have been enjoying pure pumpkin.  It’s a great source of fibrous carbohydrates for any meal plan.  Add a dash of cinnamon and stevia to it, and it’s a delicous snack!

Pumpkin Pancakes

Note:
Perfect pre and post workoutsnack
Make a large amount and put a few servings in the freezer

Ingredients (7 servings = 35 small pancakes):
180 g – 2 cups oats
6 egg whites
2 eggs
200 g – 1 cup cottage cheese
300 g – ½ cup pumpkin puree (canned or make yourself, just boil some pumpkin flesh until soft, drain the water and mash)
Stevia granulated, to your own taste (I used 2 tablespoons)
1 teaspoon pumpkin spices (if you don’t have this you can use cinnamon with a bit of ginger and nutmeg)
Optional: honey and chopped pecans

Directions:
Put all ingredients in a blender and blend for a few minutes.
Melt a bit coconut oil (or use non-stick baking spray) in a skillet over medium heat.
Depending on the size of your pan pour 4 to 5 little pancakes in the pan.
When the edges of your pancake turn gold/brown you can turn them this will be about 3 minutes.  Turn and cook the other side for about 1-2 minutes.
Optional: serve the pancakes with honey and chopped pecans.

Nutritional facts (1 serving = 5pancakes)
Energy: 179 cal
Protein: 14 g
Carbohydrates: 19.5 g (sugar 2.5 g)
Fat: 5 g (saturated 1.4 g)
Fiber: 2.5 g

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