Fall-Spiced Pumpkin Protein Pancakes

  • U Serves 1 Person
  • P Prep: 00:05
  • P Cook: 00:08
Fall-Spiced Pumpkin Protein Pancakes

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 183

Calories from Fat 26

% Daily Values*

Total Fat 2.89


Saturated Fat 0.17


Polyunsaturated Fat 0.92

Monounsaturated Fat 0.23

Cholesterol 0.00


Sodium 188.75


Potassium 254.80

Total Carbohydrate 18.39


Dietary Fiber 6.81


Sugars 7.11

Protein 23.62

Vitamin A 159.75%

Vitamin C 5.75%

Calcium 14.02%

Iron 11.98%

* Nutritional Values are estimated and may vary

³ Description

Pumpkin puree made these 'cakes decadently creamy. Creamy in a good way, not in the "are these cooked all the way?" way.

² Ingredients


q Directions

1 scoop vanilla protein powder
1/4 C pumpkin puree
1 tsp chia seed
3 T egg whites (make it vegan with a flax egg)
2 T unsweetened almond milk
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsg freshly grated ginger
1/8 tsp baking powder
Syrup (I microwaved 1/4 C frozen cherries and 1T of sugar-free syrup to make mine)

Mix all ingredients together in a bowl.
Optional, but it will be better: let the batter rest at least 15 mins.
Cook in greased pan over med-high heat
Consume with reckless abandon.

Recipe Provided by @sprint2thetable

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