Pumpkin Pie-klets

Ingredients

15g egg white protein (powder)
15g protein powder (vanilla flavour is good)
40g steel-cut oats (ground into oat flour using food processor or coffee mill)
1 c cooked and pureed pumpkin/squash (or use unflavoured canned if fresh not available)
1 tsp ground psyllium husks (optional)
1 tsp cinnamon
1 tsp mixed spice (called “pumpkin pie spice” in America)
1 tsp vanilla extract
stevia to sweeten to taste
1/2 tsp baking powder
water to mix
100g low-fat cottage cheese (optional)

Directions:

In a bowl, mix all ingredients thoroughly, adding enough water to create a pancake batter-like consistency. The batter should be slightly thicker than pancake batter.
Allowing the mixture to sit will allow the mixture to thicken.
In a hot non-stick pan, place spoonfuls of the mixture. Flip when bubbles appear on the surface.
Serve with the cottage cheese as pictured (optional). The macros allow you to eat all of them if you like, although I usually eat half after a workout, and save the rest for the following day.

These pie-klets taste divine and pack a protein punch (even without the cottage cheese). Their carbs/protein ratio make them an ideal post-workout mealThese pie-klets are perfect with a post workout coffee 🙂