These low calorie pumpkin pancakes aren’t like your typical pancakes… but they taste just as fluffy and delicious! In case you don’t know, it’s total BS that you have to give up any food (including pancakes) to lose weight and feel your best. And as part of my 3 step weight loss formula, you can learn how to eat regular pancakes while hitting your weight loss goals!
The thing is, most boxed pancakes are made with refined white flour, eggs and milk. And because of this, they aren’t the most balanced option. According to the USDA nutritional database, an average stack of pancakes will provide approximately 250 calories, 40 grams of carbohydrates and 8 grams of protein. As a result, eating them plain provides a whole lot of carbohydrates and not enough protein which can hold you back from weight loss. That’s because without protein, you won’t be full for long and will be running back for more food ~30 minutes later!
Not to mention, eating carbohydrates by themselves causes a sugar high, which 9 times out of 10 leads to more sugar cravings later on!
While having regular pancakes once in a while ain’t no big deal if your total calories are balanced… I teach my nutrition coaching clients something I call “macro-based eating.” This means modifying recipes with ingredients to make meals more balanced! In this recipe, I added protein to these pancakes by including eggs and cottage cheese in the recipe. By doing this, it helps you boost your metabolism for weight loss and makes you feel amazing in the process! Not to mention they are fluffy and such a healthy breakfast choice for any babe trying to lose weight.
So instead of going for your typical stack of pancakes for Sunday brunch, try this simple pancake recipe instead!
Weight Loss Pumpkin Pancakes!
Servings: 5 pancakes
1/2 cup canned pumpkin
1/2 cup oats
1/2 cup cottage cheese
In a food processor combine canned pumpkin, quick oats, eggs and cottage cheese.
Heat a frying pan (non-stick preferred) or griddle over medium heat.
Spray with cooking spray.
Pour or scoop batter using approximately ¼ cup for each pancake.
Brown on both sides, then serve!