“Pumped”-kin Pancakes

Ingredients:

• 1/2 cup Nutra Bio Pumpkin Pie Classic Whey (or about 2 scoops)
• 1/2 cup + 1 tbsp gluten free all purpose flour
• 1 cage free eggs + 2 egg whites
• 1 tbsp coconut oil
• 1/3 cup pumpkin puree
• 3/4 cup almond milk
• ¼ tsp Pumpkin spice
• Dash of cinnamon
• Dash of sea salt
• ¼ tsp Baking powder
• 1-2 tbsp stevia Pure maple syrup (for topping)
• Dash of cinnamon (for topping)

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Directions:

• In a medium bowl mix all ingredients together until batter is smooth.
• Grease your skillet with either grass fed butter or a non stick spray. To create consistent sized pancake use a large icecream scoop to pour batter into the pan.
• Pancakes are ready to flip when they begin to look dry, form bubbles around the edges, and turn golden brown on the bottom, about 1 minute. Carefully flip and cook on the other side until golden brown, about 1 – 2 more minutes.
• Top with pure maple syrup and cinnamon then enjoy!
• Recipe Notes: If you use coconut flour instead of all-purpose flour: add 1 more egg + another ¼ – ½ cup of almond milk. OR use 1/4 cup of coconut flour instead and keep the other ingredients the same. If mixture is too thick add 1 tbsp of almond milk at a time- the chia seeds will expand and absorb a lot of the liquid

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Nutrition:

• Yields: 2 servings (6-8 medium pancakes)
• Calories: 380
• Fats:  14g
• Carbohydrates: 38g
• Protein: 32g