Okay, so as much as I hate to admit it, I love the fall. For one, it is the season of my birthdaaayy!! Number two, the in-season vegetables, fruits, and other foods of the fall flavors are my favorite! And third, something about the fall just feels right…the coziness of beginning to bundle up in warm, oversized sweaters, the brisk breeze and smell of leaves in the air, the beautiful New England colors and foliage, and of course the holidays (i.e. Thanksgiving and Halloween) are quite enjoyable as well ☺ Aside from all those lovely things about Fall, it also means that winter is coming, which I absolutely hate. However, I’ll try and not think about the snow and cold seeing as its a few months away and in the meantime, I’m whipping out my fall boots and stocking up on my pumpkin, squashes, and apples for some seasonal deliciousness in the kitchen!
For those who don’t know, I’m a HUGE sucker for anything pumpkin. Absolutely love it and I often find myself making my way to Starbucks for its seasonal pumpkin spice latte (ugh, SUCH a guilty pleasure of mine that I just can’t seem to resist, especially on a chilly day!) Anyways, as soon as Labor Day weekend was over, I knew it was socially acceptable to officially welcome fall. Now, I’m probably a little ahead of the game seeing as Mother Nature doesn’t make it calendar official until September 22nd (so I’m not too far off!) Anyway, what better way to start off my fall cooking recipes on the official start of football Sunday than with Vanilla Chai Spiced Pumpkin Protein Pancakes topped with a Peanut-Butter Dark Chocolate Greek Yogurt Sauce and smothered with warmed wild blueberries??
Yes, this was a first time trying it and it was indeed filled with absolute deliciousness! However, now that I have the “base” ingredients down, I’m ready to explore with more pumpkin inspired pancake recipes! Meanwhile, I’ve decided to post the recipe here so that you can all have a little something to warm you up on next football Sunday ☺
For the Pancakes:
• ¼ cup Organic Pumpkin Puree
• 1 scoop Vanilla Chai Spiced Protein Powder
• ¼ cup Unsweetened Vanilla Almond Milk
• 1 tsp Cinnamon
• 2 tsp Pure Vanilla Extract
• 1 tsp Baking Powder
• 2 Egg Whites
• PB2 Powder
• Chia/Flax/Hemp seeds
• Maple Syrup
• Mashed Banana
For the Toppings:
• ¼ cup Plain Greek Yogurt
• 1 tbsp PB2 Powder
• 5-6 drops of Dark Chocolate Stevia
• Dash of Cinnamon
• Sprinkle Unsweetened Coconut Flakes
• Warmed Blueberries (add this separately)
Directions: On a non-stick frying pan, add a tbsp. of coconut oil and simmer on med/high heat. Add the pancake mixture accordingly to the size of the pan. I tend to make mine relatively small, using a large spoonful of the mixture per pancake. Once the pancake begins bubbling a little, check to see if the bottom is golden/crisp, if so, flip the pancake and cook for another few mins. Once a nice golden brown all over, remove from heat and spoon the “sauce” and warmed blueberries over the pancakes. Enjoy!