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Nothing says fall like cooler temperatures and all things pumpkin spice! Here are 4 Delicious Pumpkin Spice Protein Recipes that 1st Phorm Elite Athlete Ashley Nordman whipped up that won’t wreck your diet!
4 egg whites
1 cup pumpkin puree
2 cups Pumpkin Spice Latte Level-1 Protein
1 tsp cinnamon
1 tsp baking powder
2 tbsp butter for cooking
Peanut butter
Shredded coconut
Chopped walnuts
Maple syrup
In a large bowl, mix all ingredients for pancakes together until combined
Heat 2 tbsp butter in a large frying pan over medium heat
Add pancake batter (about ¼ cup) and flip after about 3-4 minutes, when the batter starts to bubble and the bottom starts to form.
The batter makes about 8 pancakes total. Once completed, add toppings and enjoy!
Makes ~4 servings
Each serving is 2 pancakes
Fat: 8 grams
Carbohydrates: 10 grams
Protein: 22 grams
Calories: 200
½ cup quick cooking oats
¾ cup unsweetened almond or cashew milk
¼ cup vanilla Greek yogurt
½ scoop Pumpkin Spice Latte Level-1 Protein
1 tbsp chia seeds
1 tbsp pumpkin puree
Combine all ingredients together in a mason jar or bowl
Place in fridge for 5-8 hours
Take out of fridge and dive in!
Serving size is the entire jar or bowl
Fat: 9 grams
Carbohydrates: 38 grams
Protein: 26 grams
Calories: 338
½ cup quick cooking oats
½ cup nut butter (peanut butter or almond butter is preferred)
½ cup Pumpkin Spice Latte Level-1
¼ cup honey
¼ cup dried cranberries
Mix all ingredients together in a bowl to form a dough consistency
Roll into 1 inch balls and place on parchment paper-lined plate
Enjoy right away or store in the fridge until you are ready to eat
Makes ~20 servings
1 ball per serving
Fat: 3.5 grams
Carbohydrates: 7 grams
Protein: 5 gram
Calories: 80
Recipe inspired by Emily Frisella’s Fresh Farmhouse Kitchen Cookbook
3 cups quick-cooking oats
3 scoops Pumpkin Spice Latte Level-1
1 cup smooth nut butter (peanut butter or almond butter is preferred)
1 cup sugar-free syrup*
1 cup dried cranberries (or chocolate chips)
Line a 10×10-inch pan with parchment paper and set aside
In a large mixing bowl, add oats, cranberries and Level-1, and mix well. Set aside.
In a microwave-safe bowl, combine nut butter with syrup and melt until combined.
Add wet mixture into the dry mixture and mix until fully incorporated.
Pour batter into the lined pan and press firmly in place.
Refrigerate for 30 minutes, until firm. Slice into 25 bars.
*can sub syrup with another sweetener like brown rice syrup, agave, or honey
Makes ~25 bars
Macros per bar:
Fat: 6 grams
Carbohydrates: 13 grams
Protein: 6 grams
Calories: 131
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