Jill

1/3C oats
1/2-1 scoop vanilla protein
2 egg whites
1/4C canned pumpkin. (NOT pumpkin pie filling)
1tsp vanilla
1tsp baking soda
1tsp baking powder
dash of cinnamon, nutmeg, pumpkin pie spice
Art. sweetner to taste

Mix all ingredients together. Let sit about 5 minutes. Cook in a frying pan sprayed with pam. If you cook one side a little longer than the other, you will get sort of a crust. This is soooooo yummy. Do not over cook. I like mine a little raw on the inside. More like REAL pie that way.

hikerchick

oh jilly, this sounds delish, i may have to try this tomorrow. i have pumpkin on my grocery list too, I have been wanting to make pumpkin cookies with splenda for a cheat this week. i love pumpkin!

We are what we repeatedly do. Excellence then, is just a habit.
- Socrates


I am worth it!

greekblondechic

You like everything raw in the middle! Or overcooked on the outside... weirdo!

I can do it

I WILL be a size 5.

RexStunnahH

I will have to try this,I have tried your recipe for the cheesecake made from jello and cottage cheese,and it was great!

"MAKE IT HAPPEN"

Jill

Deff add pumpkin pie spice let me tell you.

dalila

Jill why both baking soda and baking powder? would just baking powder do?

Ona separate note I tried your Oat fiber ( F1) pancakes but mine tasted way too much like baking soda... yours don't?

Jill

I use both D, I dont know why. Try 1/2tsp of both then. I just kinda estimate.

jstar

Mmmmmm I am eating this right now and it is sooo yummy!!!
I think I might try 1/2 tsp baking soda next time - but I luv this!

"I've failed over and over and over again in my life and that is why I succeed." Michael Jordan

jstar

I just figured out the macros for mine (and this was a decent size, pretty filling):

215
26.5 C
18.3 P
4 F

I guess I could use a whole scoop of protein next time to bump up the protein.

Thanks Jill for this great recipe!

"I've failed over and over and over again in my life and that is why I succeed." Michael Jordan

dalila

I am confused now....wasn' it true that adding protein powder to recipes which require cooking is pointless since even a brief exposure to heat distroys it? So I am not sure if you wanna add more protein poweder other than the amount needed for consistency jstar.

Emma-Leigh

Cooking with a whey protein will not alter the biological value/ protein content to any appreciable extent (you still get the protein - so add it if you want protein) but you will change the biological function of the whey (that is, you will alter the structure of the proteins so they will no longer have the immune boosting effect/ anabolic effect/ anti-cancer effect that whey has.

I would suggest you cook with a soy/egg or casein protein though - just because they tend to withstand cooking better and they do not dry out recipes as much as whey.

wtfzor

use egg protein for cooking

Train beyond the pain...and death is your only release

dalila

Emma thanks a bunch, now I get it!!