In my neighborhood, running for exercise is hugely popular. On Thanksgiving morning, lots of runners lace up their shoes and head to a local turkey trot. It’s a great way to start the holiday by getting some exercise in and then going home for the parade, dinner with family and football!
As a runner myself, eating the right foods leading up to a race is key to my performance. Too many carbs and I feel sluggish and bloated, not enough and I run out of energy before the race is over.
Year round, I eat protein pancakes for that just right balance of nutrition. For fall, I like to replace some of the ingredients with canned pumpkin for a slight change in flavor. These pancakes are a great food to eat in the days leading up to a race, and also on race morning. They are light enough that I don’t feel too full, but have enough protein and carbs to keep me going.
Happy Thanksgiving and good luck to all the Turkey Trotters out there!
Pumpkin Protein Pancakes
1/3-1/2 cup ShopRite canned pumpkin (be sure to get pumpkin purée and not pumpkin pie filling)
1 scoop vanilla protein powder of your choice (my scoop was approximately 1/4 cup, or one serving on the label)
2 eggs (use egg whites only if desired)
1/4 tsp cinnamon
1/2 tsp Madagascar bourbon vanilla (I like this vanilla for its intense flavor, but use whatever vanilla you have)
Mix all ingredients together to form batter. Use more pumpkin if the batter is too dry, or add more protein powder if it’s too runny.
Lightly oil a skillet and when cooking surface is hot, pour batter in desired shapes.
Cook on medium heat until bubbles form in the batter, then flip and cook on other side until batter is cooked through (about a minute for me).
Serve with honey, yogurt, or other desired toppings.
Blog post by Kayris of www.greatwallsofbaltimore.blogspot.com
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