Fall-Spiced Pumpkin Protein Pancakes

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

•  0.125 tsp Baking Powder (Low Sodium)
•  1/2 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  1/2 tsp Cinnamon
•  1/4 tsp Ginger (Ground)
•  1/4 tsp Nutmeg (Ground)
•  1/2 tsp Vanilla Extract
•  1 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
•  1/3 serving (serving = 1 tbsp) Nutiva Chia Seed
•  1 serving (serving = 1 scoop) Sun Warrior Vanilla Protein Powder
•  0.125 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1/4 cup, without pits Sweet Cherries
•  1/4 serving (serving = 1/4 cup) Maple Grove Farms Sugar Free Syrup

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.

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