If there is one thing I love, it is pancakes! Pancakes have changed my taste buds when it comes to pumpkin! I actually enjoy the flavor of pumpkin, which I haven’t always enjoyed. I tend to play around with the amount of pancake batter I want to make but I will share both recipes that involve pumpkin.
Pumpkin Banana Pancakes: Makes 1 large Pancake or many small.
250 ml Egg whites 60g oats
40g pure pumpkin 1/2 tsp baking powder
1/2 tsp pumpkin spice 1/2 tsp cinnamon
Blend in a bullet or blender. Pour onto a pam sprayed pan, cook covered on med heat. Flip when the pancake is ready. Mix 12g PB2 and 15g natural peanut butter with water until desired consistency. Spread on pancakes and top with 50g sliced banana and walden farms sugar-free syrup. Total Macro’s; 14gfat/67gcarbs/45gprotein.
Pumpkin Protein Pancakes: Makes one med pancake
1/2 c egg whites 20g oats
30g pure pumpkin 1/4 tsp pumpkin spice
1/4 tsp cinnamon 1/2 tsp baking powder
Blend in a bullet or blender. Pour onto a pam sprayed pan, cook covered on medium heat. Flip when the pancake is ready. Mix 15g PB2 with water to desired consistency. Spread on pancake and top with walden farms sugar-free syrup. Total Macro’s; 3gfat/25gcarbs/23gprotein.