It seems that every single week, at least one Cressey Performance client asks me if I have a good protein pancake recipe. And, with it being fall, they want to get pumpkin included in the recipe. Luckily, CP office manager Brittany Breault is a healthy cooking aficionado, and kindly offered to share her recipe with all of you. She calls them “Spring into Fall Pumpkin Protein Pancakes.”

You’ll only need seven ingredients to pull together this tasty recipe:

• 2 Egg Whites
• 1/2 Cup Rolled Oats
• 1 Large Banana
• 1 Scoop Low Carb Vanilla Protein Powder
• ¼ cup Almond Milk
• 1/4 Cup Pumpkin Puree
• 1 Teaspoon of Cinnamon

Directions:

1. Put the ingredients into blender or food processor and blend until smooth.

2. Heat up a skillet or pan and spray with non-stick spray. Pour the batter onto skillet, and cook!

This recipe makes 2-3 normal sized pancakes, so you can double the quantities listed above if you’d like to make a larger batch. You can also add some carob chips if you’d like to sweeten up the taste a little bit, or even plug in some raisins if you’re an athlete looking for extra calories.

Of course, use moderation with syrup, or opt for a sugar-free option or different topping. Enjoy!

Looking for other healthy recipes? I’d highly recommend Dave Ruel’s Metabolic Cooking, a resource consisting of over 250 awesome recipes for eating healthy.