Updated: Oct 27, 2019
Macros (w/o toppings): 244 calories-> 35P/17C/4F
Makes: 2 large pancakes
Prep time: 10 minutes
Cook time: 5 minutes
IT'S PUMPKIN SPICE SEASON YOU GUYS!! What better way to start your fall morning than protein-packed pumpkin pancakes?! The fluffiest protein pancakes you ever will find-perfect for a lazy football Sunday morning. Pair it with your favorite pumpkin spice latte and fuzzy socks... mhmm. Happy fall ya'll.
2 Tbsp coconut flour, sifted
1 scoop (32g) UXO Whey Refit Vanilla Milkshake Protein Powder
2 egg whites
1/4 cup (60g) canned pumpkin
2 Tbsp almond milk
Sugar free syrup (for topping)
1/2 teaspoon baking powder
1/2 tsp ginger*
1/2 tsp nutmeg*
1/2 tsp cinnamon*
*OR 1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1/2 tsp vanilla extract
1-2 Tbsp Stevia to taste
In a large mixing bowl or blender, sift the coconut flour, protein powder, and baking powder to avoid clumps. Add in the spices, sweetener, and salt and mix well.
In a small bowl, whisk the egg whites with the vanilla extract. Add this to the dry mixture and stir until a dough-like consistency.
Add in the pumpkin, and slowly add the milk one tablespoon at a time until thick batter is formed.
Heat a frying pan on low heat and spray with cooking spray. Once pan is extremely hot, pour 1/2 the batter and cover. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and cover again for approximately 1 minute. Repeat until all the batter is used.
Allow pancakes to cool slightly, and top with light butter, sugar-free syrup, and your favorite toppings!
#healthyrecipes #healthyeating #healthycooking #eatclean #cleaneating #healthyeats #fitspo #fitlife #mealprep #prep #healthykitchen #mealplan #fitnessmotivation #proteinpancakes #pumpkinspicepancakes #breakfast #iifym #flexibledieting