Pumpkin Pancakes, low carb!

These were so good! I was only able to eat one of these.

The recipe makes about 6 pancakes, medium-large in size. Based on the brands of products I used, one pancake has 100 calories, 3.3carbs, and 11g of protein!

What you need:

-1/2 cup pumpkin
-1/2 cup ricotta cheese
-4 eggs
-1/2 tsp cinnamon
-2 tsp vanilla extract
-1 tsp aluminim free baking powder
1/2 cup (or one scoop) of vanilla protein powder.

In a mixing bowl, beat the 4 eggs with a hand mixer to make them fluffy. Add all of the other ingredients, and mix with the mixer.

Scoop the mixture into a pan and cook like a "regular" pancake.

I dusted mine with a small amount of powdered sugar and a small amount of lite maple syrup, this is not included in the nutrition facts. (...neither is the sausage on the side!)

**Tip**
When I normally make pancakes out of the box mixture, I don't have to spray my pan with non-stick spray, with these I did. They were sticking when I went to turn them so if you lightly spray your pan in between each pancake they will not stick as much.

76 Calorie Crustless Pumpkin Cheesecake!

I have been craving pumpkin. It's really odd, and I don't know why. I'm thinking it's because this year I won't be chugging down any of Jack In The Box's Pumpkin Pie milk shakes....

After searching, and searching, and searching....I finally found a pumpkin flavored recipe that looked good, until I calculated the nutrition facts and oh boy...I shredded that recipe! It was a pumpkin whoopie pie recipe (with me substituting with low fat/ff ingredients and cutting all corners I could) was over 400 calories, 55+carbs, and an insane amount of fat! No way was I going to eat even half of a serving....so I continued to search.

I hadn't baked a cheese cake before, but I've heard it's basically just cream cheese...so I looked up the main ingredients needed, which were cream cheese and eggs. So I made up my own low carb, low fat, and low calorie crustless pumpkin cheesecake!

What you need:

1 15oz Can of Pumpkin (I used Great Value brand 100% pumpkin)
10oz Fat Free Cream Cheese, room temperature (Also used great value brand, this was one brick plus 2 oz of my leftover brick, making 10 oz)
3 eggs
1 cup splenda
Cinnamon
Ground Nutmeg
Ground Cloves

Preheat oven to 350.

In a mixing bowl, combine pumpkin and cream cheese, using a hand mixer until mixed well. Then add in the eggs. Sprinkle with cinnamon, nutmeg, and cloves. I did not measure these ingredients, it all depends on how much "spice" you want to taste.

I used my small square pyrex baking dish. Spray pan of your choice (smaller pan is better unless recipe is doubled). Pour mixture into pan, and even out as much as possible with a spatula or knife. Cook uncovered for about 40 minutes. I checked mine around the 30 minute mark with a tooth pick and extended the cooking time based on those results.

Once it's done cooking, put pan in refrigerator for 3-4 hours letting it cool completely and get chilled before eating.

Serving size is 9! 76 Calories, 1.7g fat, 6.5 Carbs, and 7.2g protein!