Sometimes the morning can be a REAL struggle. Most of the time I am not a functional human being until after my cup of coffee and around 9 AM I become more conscious of my surroundings and begin to be productive. Basically adding my worth into society.
I get up SUPER early to go to the gym (i.e. 3:30 AM) and I just push hard through my workouts and I like it. I admit it. I like working out this early because my brain hasn’t fully comprehended the awful strenuous exercises I am doing to it. AND it’s a plus for later when I can come home from work knowing I already got in a killer workout for the day ;).
So AFTER all of that I get Jake and I ready for work. And sometimes breakfast is hard to throw together before heading out the door. Since we both go to work so early we just take our breakfasts and lunches with us. Pancakes are such an easy food to make quickly, put in a container, and be on your way. And if you are really in a time pinch they can be made ahead of time in batches and put in the freezer until later!
C’mon, how can you resist these babies? They are completely drool worthy. I am all about natural and clean ingredients which is why I use REAL maple syrup ( you only need a little!). The pancakes on their own are completely fine even without it!
These whole wheat pumpkin pecan pancakes are the perfect thing to take to work! I usually make a big batch and store them in the freezer to use when I need them. I pack the syrup and pecan topping separately.
I think pumpkin is good any time of year and of course it’s full of fiber to keep you satisfied until lunch!
These protein pumpkin pancakes are wholesome, a touch of sweetness, and full of that “pumpkin pie” flavor we all love! I add some vanilla protein powder to mine to get in extra protein (especially after a work out!).
Serves 3: ( 2 pancakes per serving) Calories: 212, Fat: 2.1g, Sodium: 94. Carbs: 35g, Sugar: 5g, Protein: 14.5g
3/4 cup whole wheat flour
1 scoop of vanilla protein powder ( I like Lee Labrada Lean Whey Protein for Her)
2 egg whites
1 tsp cinnamon
4 tbs pumpkin puree
1 tsp pumpkin pie spice
3 tbs of unsweetened vanilla almond milk
1 tbs of pecans/ pancake for garnish
Extra cinnamon on top!
A light drizzle of maple syrup on
Mush banana with egg whites and almond milk until there are no banana chunks left
Add flour, spices, pumpkin, protein powder, and flour.
Whisk thoroughly together
Heat a small to medium skillet on medium to preheat
Spray with cooking spray and add ¼ cup of batter to make 1 pancake.
When the top shows signs of bubbling on the edge it’s time to flip!
Cook other side for 30 seconds to a minute
Repeat this process until all the batter is used!
Serve immediately or let it cool place on a single layer on a baking sheet in the freezer for 30 minutes. Then store in a gallon Ziploc bag for later!