Pumpkin Protein Pancakes
Ingredients
Whisk dry ingredients:
- 1/2 cup ground oat flour, oatmeal processed in blender or food processor until it becomes flour
- 1 scoop vanilla protein powder
- 1/2 teaspoon baking powder
- a good pinch of cinnamon
- tiny pinch of nutmeg
Wet ingredients:
- 4-6 egg whites or 2 whole eggs, your choice
- 2 Tbsp unsweetened almond/coconut milk
- 1/4 tsp pure vanilla extract
- 1/4 cup all-natural Pumpkin puree
- I don’t add sweetener to this batter because the protein powder that I use is sweet enough. You may wish to add a pinch of stevia, a tsp of raw honey or pure maple. Sweetness factor is personal
Instructions
- Whisk wet ingredients very well with a fork.
- Combine wet and dry ingredients to make a nice batter.
- Lightly coat a medium-hot griddle with coconut oil or cooking spray and drop batter by ¼ cup rounds.
- Cook until edges are bubbling and then flip and cook several more minutes or until edges are golden brown and pancakes are cooked through.
- While your pancakes are cooking, you can drop 3 dark cacao chips on each one. OR, once plated, drizzle a tsp melted dark chocolate on top. (Optional)
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