A few weeks ago I attended a Bodybuilding/Fitness Competition show to see what it was all about- take notes, see how the competition works, take a look at the bodies on stage. Wow…. the bodies!
While I was at the show I passed by some of the vendors and the one with a big PUMPKIN SPICE sign stuck out at me. Pumpkin spice anything grabs my attention…
The vendor was MuscleEgg Liquid Egg Whites, which I’m not sure how but I’d never heard of them before! They sell 100% pasteurized egg whites… in flavors!
Check out the MuscleEgg product list:
- Chocolate Egg Whites
- Chocolate Caramel Egg Whites
- Organic Egg Whites
- Vanilla Egg Whites
- Mint Brownie Egg Whites
- Original liquid Egg Whites
- Bulk Egg Whites
- Gallon Egg Whites
- AND Limited Edition Pumpkin Spice
After trying every flavor they have, I knew I had to get some. They taste sinfully delicious and almost like I’m cheating on my diet! But, thankfully, they’re 100% competition diet compliant!
I purchased Pumpkin Spice, Chocolate, and Mint Brownie. Sooooooooooo good.
I’m sure one of the questions on everyone’s mind is, What can you do with flavored egg whites?
Tons, my friends, tons!
So far, I’ve made Mint Brownie Green Smoothies (recipe soon!), Pumpkin Spice Smoothies, the simple Pumpkin Spice Egg White scramble (so good!), and these delectable (and fun) pancakes! On the horizon is Mint Brownie Brownies, Raspberry Pumpkin Spice Cups, and much more. The possibilities are endless. And super tasty. Trust me.
MuscleEggs also has a few recipes on their site that I’ve been playing with. The recipe below is based off of a recipe for Sweet Potato Pancakes… Enjoy my rendition for a festive, fall-inspired, Pumpkin-wonderful (gluten-free, dairy-free, grain-free, Paleo-perfect, low carb, high protein) pancake!
Paleo Wild Orange Pumpkin Spice Pancakes
Gluten-free, grain-free, dairy-free, Paleo. Low carb and low fat.
- 1 cup Pumpkin Spice Muscle Egg Liquid Egg Whites
- 1 cup canned (or fresh) pureed pumpkin
- 2 tbsp shredded, unsweetened coconut flakes, optional
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice blend
- Wild Orange Essential Oil, optional but delicious!
- 2 tbsp coconut oil, for pan
Preheat a skillet on high heat for 5 minutes, or while you prepare your pumpkin batter.
In a large bowl, combine all ingredients, except for the coconut oil. Batter will be slightly thin.
Reduce heat to medium-high on your skillet and add 1 tsp coconut oil, heating for 30 seconds. Add 1/4 cup batter to your pan.
Allow pancake to cook (without touching it) for 3-4 full minutes. These pancakes are fragile (due to being flourless).
After 3 full minutes, test the sides of your pancake with a spatula. If easily able to get spatula under the pancake, it’s ready to flip!
Flip pancake and cook for another 3-4 minutes.
Plate pancake. Add a bit more coconut oil to the pan and repeat with remaining batter.
Enjoy with more cinnamon, a bit of shredded coconut on top, and almond butter! Or whatever you’re stomach desires. 🙂
What are your fall favorites?
How do you use eggs or egg whites?
Have you tried MuscleEggs YET?!