Pumpkin Protein Pancakes

Directions for Protein Pumpkin Pancakes

This recipe makes 1 serving, which comes out to 3 pancakes.

Ingredients:

• 100 g Pumpkin puree

• 1 Egg

• 20 g Egg whites

• 16 g (or 1/2 scoop) Snickerdoodle Protein Powder

• 1 tsp baking powder

• Pumpkin pie spice

• 1 tsp vanilla extract

Optional Toppings

• 1 serving vanilla greek yogurt (I use the brand Too Good)

• Cinnamon

• Honey

• Fresh or frozen berries

Directions: In a bowl, mix all ingredients together besides egg whites. Once mixed, pour in egg whites until you have reached your desired consistency. I usually find 20g is about where mine cook the best, but if you want to add more protein powder for extra protein, then I would recommend some additional egg whites as well. Once mixed, pour batter in a pan on medium heat. This should make about 3 medium sized pancakes. Cover with lid for 2-3 minutes. Flip to other side and cook to desired texture. I typically top with 170 g vanilla greek yogurt mixed with cinnamon. Sometimes I will also add blueberries, raspberries, or strawberries and honey! I will often add in some chicken breakfast sausages from Costco on the side as well.

Nutritional Info:

Macros without toppings: 187 cals, 21 g protein, 10 g carbs, 6 g fat

Macros with greek 170g vanilla greek yogurt topping: 277 cals, 34 g protein, 14 g carbs, 8 g fat