Fall is in the air! And as soon as fall hits every year, my first thought is pumpkin!
There’s something about fall (even if its the season according to the calendar and not the Florida weather) that just puts you in a good mood.
The hopes of fall weather, boots, scarves and pumpkin get my giddy and bring a smile to my face.
I make as many pumpkin recipes as possible each fall, so I’m kicking off our fall breakfasts with these Pumpkin Protein Pancakes! They are similar to my blueberry protein pancakes, but richer and spicier! Mmm.
When the weather gets cooler, you just need a breakfast that’s comforting and warms the soul. I added cinnamon butter too, which is so wrong, it's right.
- Cottage Cheese-low in fat, high in protein, high in calcium
- Egg whites-high in protein, low in cholesterol and fat.
- Pumpkin - Contains riboflavin and selenium along with essential vitamins such as folate, B12, niacin betaine and choline.
What is your favorite fall breakfast? These are at the top of my list! Give them a try!
Pumpkin Protein Pancakes
(makes 8-10 small pancakes)
12 egg whites (I used a carton of organic because we had it)
2 cups old fashioned oats
2 cup lowfat cottage cheese
1/2 cup pumpkin puree
1/2 tsp cinnamon or pumpkin pie spice
1/2 Tbsp vanilla
Pinch of salt
1/4 cup butter, room temperature
1/2 tsp cinnamon
1/2 tsp stevia in the raw
In a blender combine egg whites, oats, cottage cheese, pumpkin, cinnamon, vanilla, and pinch of salt. Blend until smooth.
Meanwhile, heat 8-inch non-stick skillet over medium heat with a little olive oil. Pour batter into skillet in batches. Flip and cook other side.
For the cinnamon butter: In a small bowl, mix together softened butter, cinnamon and stevia. Put back in the fridge a few minutes to reconstitute.
Transfer to a plate, top with cinnamon butter and a little honey, enjoy!