Pumpkin Spice Protein Pancakes

I love pancakes! However, in the first year of my diagnosis of Celiac Disease I gained over 15 pounds.  I was so focused on food and what I could or couldn't eat that it became an obsession.  I always felt deprived so I would double, sometimes triple up on the foods the foods that I could eat.  I stayed away from pancakes for a long time because I could eat and eat and never feel full.  Till I started running. I always loved to run but somewhere along the line, I fell in love with running.  So I began to eat foods that were higher in protein and lower in fat. Now, let me remind you I am a glutton.  I didn't decrease my intake, but I thought it was genius, "I could eat anything I want if I just keep running." Well, eventually I realized that I wasn't happy with my weight and I had to change.  I started eating pancakes again but I figured out a way to increase satiety....that's just a nice way to say, stay fuller longer. 

These pancakes are not only delicious, they are also packed with 31 grams of protein.  The Recommended Daily Allowance for women between 19-70 years of age is 46 grams.  You have almost all the protein you need in these bad boys!  I didn't add any sugar or salt and quite honestly they are delicious even without the syrup.  The combination of the pumpkin, cinnamon and spices are just a heavenly combination.  I made these with chocolate chips but 1 tbsp of chocolate chips added another 3 points for a total of 11 points and its not necessary.  They are just as good without the chips.

GFDF:  Pumpkin Protein Pancakes


Ingredients:

• 2 scoops of GF Whey protein powder
• 1/2 cup pumpkin puree
• 2 egg whites
• 1/2 tsp baking powder
• 1/4 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp pumpkin spice
• 1/4 cup coconut milk
• 2 Tbsp GF Flour (I used XO all purpose )
• 1 Tbsp Chia seeds
• 2 Tbsp maple syrup

Directions: 

Heat a skillet with medium heat.  Combine all of the ingredients except the syrup in a bowl and mix well.  Spray pan with Pam.  Using a large spoon (I used the WW spoons1/4 cup size) pour about 1/4 cup per pancake. let brown on one side. flip pancake only once. 

The pictures show chocolate chips (2 Tbsp) because I intended this recipe to include the chips but the chips made this meal 11 smart points and I thought the pancakes were good even without the chips.

Yields: 4 pancakes, serving size: 2 pancakes, Smart points: 8, Calories: 304, Total Fat: 3.4 g, Saturated fat: .1g,  Cholesterol: 5mg,  Sodium: 861mg,  Carbs: 38.2g,  Fiber: 6.2g, Sugar: 14.9g,  Protein: 31g (calculated with the syrup)