Ugh…both in taste and attitude. My attempt at making some protein pumpkin mini pies was a total disaster.
Typically in my kitchen I get inspired by recipes on see online by fellow bloggers, pinterest, television, etc and then I try to recreate them with my own twist. Typically adding in some more nutrients to make them even that much better on the nutrition scale. This time, it was a total flop.
I decided that these Protein Pumpkin Crustless Pies looked like a wonderful idea to whip up quickly with a can of pumpkin I picked up from the store. I have been having an itch to make something with pumpkin and thought it would be perfect. Not having ALL of the exact ingredients I thought I had some pretty good substitutions and wanted to give it a try. Horrible idea. The toffee whey protein listed in the recipe might just be the nice addition her original recipe included. I used a little bit of chocolate protein (I know not the best choice but I have been out of vanilla and unflavored-they are on their way). I also used my lactose free cottage cheese instead of quack-which was already listed as a great alternative. I think where I went super wrong is that I decided to add in some frozen spinach to add some greens to the meal without the flavor. I never taste the spinach in my smoothies and thought I could do the trick here too.
My pies were not a complete disaster I admit. They were more savory than I was looking for them to be. I wanted them to be a sweeter food I could enjoy for breakfast. When I eat these I think of more a side dish with dinner. I have had a few of them but I am seriously considering just throwing them out. Ah I hate more than anything to throw away food.
Maybe the dog would like them. Pumpkin is good for them and made with clean ingredients. I just don’t want him to really eat people food, well more importantly not beg.
Anyway my attempt and disaster at the pies turned into a wonderful breakfast this morning. I used the leftover pumpkin to make myself a wonderful breakfast in bed on the pouring rain morning we had today.
Pumpkin Protein Pancakes
-1/4 organic pumpkin puree
-1/2 cup gluten free oats
-2 TBS chia seeds
-2 egg whites
-pinch trader joes pumpkin pie spice
-1/2 scoop chocolate whey protein (MRM)
The night before put half of the oats, pumpkin and chia seeds in a bowl to soak overnight. The night morning add the rest of the oats, egg whites and spice. Pour a quarter of the batter into a frying pan with coconut oil. I made my first pancake with no protein. Then I decided to add in the protein. The batter made 4 pancakes total.
I topped my pancakes with half of a banana sliced up, some agave drizzled on top and some cinnamon sprinkled on top!
Breakfast in bed with a side of coffee and some coupons to look through, oh and the peaceful rain…ahhhh was heaven!
Oh yea I added a little bit of cacao on top the last minute 🙂
TALentz Training 