Coconut Pumpkin Fit cakes

Ingredients to Fit Cakes

•2 whole eggs •2 egg whites •2 tbsp coconut flour (or another 1/3 c oats) •1/2 cup unsweetened coconut milk (or unsweetened almond milk) •1/2 cup pumpkin puree •2 scoops of vanilla whey protein •2 tbsp unsweetened shredded coconut •2 tsp. baking powder •1 tbsp. vanilla extract •1 tsp. pumpkin pie spice (or cinnamon) •4-5 stevia packets Ingredients to Frosting •1/2 cup non fat plain greek yogurt •2 tbsp sugar free fat free cheesecake pudding mix (or vanilla) •2 tbsp unsweetened almond milk Directions •Beat eggs for about a minute and then stir in coconut milk and vanilla extract. •Stir in pumpkin puree. •In a second bowl combine oats, coconut flour,protein powder, baking powder, pumpkin pie spice and stevia. •Add the dry ingredients into the wet ingredients and mix until well incorporated. •Preheat a griddle to medium-high heat and spray with non-stick spray. •Use a 1/4 measuring cup and pour batter in pan for each pancake. •Cook for about 2-3 minutes or until browned before flipping. Optional – sprinkle with chopped almonds (or walnuts would be good too!) Serving Size: 2 very generous size servings! Nutritional Stats including frosting: 426 calories| 8.5g saturated fat| 31.3g carbs| 8.8g fiber| 7.3g sugar| 45.2g protein

#recipe #gluttenfree #paleo #fitfood #breakfast #postworkoutmeal

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