Recipe: Pumpkin Protein Pancakes, by Liz Jackson

Ingredients:

Wet Ingredients:

  • 3/4 cup fresh pumpkin puree
  • 1/3 heaping cup non-fat Greek yogurt
  • 1/4 cup egg substitute
  • 1 1/2 – 2 tsp vanilla ext
  • 3 second squeeze of liquid Nuvella Stevia (or 4-5 packets of Stevia)
  • 1 cup unsweetened almond milk

Dry Ingredients:

  • 1.5 cups oat flour (Can use gluten free oats!)
  • 1 scoop NutraBio Alpine Vanilla Whey Isolate Protein
  • 2 heaping tsp baking powder
  • 1/2 heaping tsp salt
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4-1/2 tsp pumpkin pie spice, to taste.

Instructions:

  1. Mix all the wet ingredients together, starting with the pumpkin and yogurt first.
  2. Mix all the dry together.
  3. Mix the dry into the wet until combined.
  4. Cook on preheated skillet. Add some dark chocolate to the cakes, if desired!

Makes 10-12 Pancakes
Per cake (making 12 cakes)

  • Cals 60
  • Fat 1g
  • Carbs 8
  • Fiber 1.5g
  • Sugar 4g
  • Protein 5g

Pumpkin Protein Pancakes

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