#Stackurday At the weekend I love nothing more than having the time to make pancakes. It’s autumn, the leaves are falling and pumpkin is in season so how could I not make pumpkin pancakes?
This recipe is very high in protein containing a fast digesting whey protein as well as a slower digesting casein protein from the cottage cheese. A great way to start your weekend!
50g cottage cheese
50g Pumpkin Purée
2 large egg whites (80ml)
20g vanilla Whey
1/2 tsp Pumpkin spice
Add your wet ingredients to a blender (Pumpkin puree, cottage cheese and egg whites) This stops dry ingredients sticking to the top and not blending properly.
Then add your dry ingredients (Oats, Protein Powder and Pumpkin Spice)
Blend until fully combined.
Heat a non stick pan and add a tsp of coconut oil or use a coconut oil spray to coat the pan.
Simply spoon a tbsp at a time onto the centre of your pan to make one pancake.
Once bubbles appear flip and cook for a further minute.
Then start again and get STACKING!
I added PunchFoods Cinnamon Spice superseeds and sugar free Maple Syrup as well as some extra pumpkin puree to top my stack.
Macros for whole pancake mixture (no toppings):
Leisha is a health and fitness blogger who creates lots of healthy recipes. Leisha is studying sport science at university and shares her knowledge to dispel nutrition myths. Having recently competed in bikini fitness, and also studying to be a PT Leisha has lots of different aspects to her fitness journey. To see more from Leisha, visit her blog, instagram, twitter and facebook.