Peanut Butter, Pumpkin, and Psyllium Pancakes

U Serves 1 Person
P Prep: 5
P Cook: 10

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 212

Calories from Fat 15

% Daily Values*

Total Fat 1.71

2.63%

Saturated Fat 0.60

3.00%

Polyunsaturated Fat 0.02

Monounsaturated Fat 0.03

Cholesterol 35.00

11.67%

Sodium 458.50

19.10%

Potassium 208.25

Total Carbohydrate 18.06

6.02%

Dietary Fiber 5.88

23.52%

Sugars 3.58

Protein 30.72

Vitamin A 198.75%

Vitamin C 4.75%

Calcium 23.00%

Iron 15.25%

* Nutritional Values are estimated and may vary

³ Description

Two of my favorite foods are combined to make one of my favorite go-to pancake recipes. Fluffy, dense, delicious! I used Cellucor Peanut Butter Marshmallow whey to make these (there was no option for which flavor I used in the recipe database).

² Ingredients

1 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey
1/4 cup Pumpkin (Without Salt, Canned)
1 serving (serving = 1/4 cup) Egg Beaters Egg Beaters - Original
1/2 serving (serving = 1 tbsp) Now Foods Psyllium Husk Powder
1/2 serving (serving = 1 tsp) Kroger Baking Powder
1 tsp Vanilla Extract
1/2 tsp Cinnamon
1 serving (serving = 1 packet) Truvia Sweetener

q Directions

1. Mix all ingredients in a food processor or blender (I use my Ninja).
2. Heat a non-stick pan coated with cooking spray over medium high heat.
3. Once the pan is hot, add 1/4 of the batter at a time to the pan. When the edges set and the surface starts to form bubbles, flip your pancakes. Cook for about 2-3 more minutes.
4. Top with your favorite toppings (I used PB2 here)

Recipe Provided by @adena86

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