Pumpkin Protein Pancakes

 

pumpkin protein pancakes @leiladishes

Well hello first official day of fall! I haven’t blogged in AGES, but had to dust off my keyboard to share these delicious pumpkin protein pancakes with all of you. It was difficult, but I managed to wait until the first full day of fall to burst open my first can of pumpkin for the season. And I’m glad I waited. It’s currently raining outside, and the smell of pumpkin just adds to the festive fall weather.

These pancakes are different from the majority of the protein pancakes I’ve found on pinterest because they don’t include protein powder. Instead, these pumpkin pancakes get their protein from cottage cheese, Greek yogurt, eggs and oats! I have a regular protein pancake, and a banana bread protein pancake recipe to share too, so check back soon!

 

Pumpkin Protein Pancakes

by Leila Dishes

Prep Time: 5 min

Cook Time: 5 min

Keywords: blender freezer meal stove-top breakfast egg oatmeal pumpkin fall

 

Ingredients (12 pancakes)

  • 2 cups oatmeal, ground
  • 1 cup cottage cheese
  • 1/2 cup canned pumpkin
  • 1/2 cup plain Greek yogurt (sub Chobani pumpkin yogurt for added pumpkin flavor)
  • 8 eggs
  • 1/4 cup maple syrup (or liquid sweetener of choice)
  • 2 TBS chia seeds
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • Add-ins of choice (I recommend pecans, craisins, and/or raisins)

Instructions

In a food processor or blender, grind oatmeal until it is the consistency of flour. Add all other ingredients and blend until smooth. Add add-ins of choice, but don’t blend.

In a skillet on medium-high heat (or 330 degrees), measure out pancakes with a 1/3 cup measuring cup. Once bubbles start to form on the top flip pancakes and cook an additional 1-2 minutes.

Serve plain or topped with syrup, vanilla yogurt, or extra chia seeds.

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Summer Chicken Pasta Salad

Knock, knock, anyone here? I’ve been hibernating from the blog world for a little bit, sorry about that. The end of the school year is really taking a toll on me this time around. I’m exhausted! Probably has a little something to do with the little lady in my belly sucking all my energy. G likes to pull whatever I have left out at the end of the day too. It’s tons of fun ;)

Summer Chicken Pasta Salad @LeilaDishes 2.jpg

But Sunday G graced the hubs and I with an extra long nap. It was ahhhmazing. Tim was able to tackle a ton of yard work, and I did a ton of food prep. And since the days are getting warmer, I decided it was time to whip up my favorite sauce for lunch pasta salad. The sauce is go-to in our home during the summer. It mixes well with quinoa, rice, or pasta, and any spices to change the flavor profile just enough to keep it interesting.

This week I tossed it with basil and tomato, two of my favorite summer staples, and some chicken the hubs grilled. I’m already looking forward to tomorrow’s lunch!

Summer Chicken Pasta Salad @LeilaDishes

 

Ingredients

For the Pasta

1 pound organic small pasta of choice

2 large chicken breast, cooked and shredded or cubed

1/3 cup crumbled feta cheese

1/3 cup diced red onion

1 pint cherry tomatoes, halved

3 bunches basil, chiffonade

 

For the Sauce

1/2 cup olive oil

1/2 cup lemon juice

1/4 cup stone ground mustard

4 garlic cloves, minced

1/4 tsp salt

1/4 tsp pepper

 

Directions

In a large bowl, mix together sauce ingredients.

Cook pasta, drain, and toss with sauce, chicken, feta, red onion, tomatoes, and basil. Serve hot or chill in the fridge for at least 1 hour to serve cold.

Enjoy!

 

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