Pumpkin Protein Pancakes

U Serves 1 Person
P Prep: 00:06
P Cook: 00:08

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 263

Calories from Fat 18

% Daily Values*

Total Fat 1.99

3.06%

Saturated Fat 0.26

1.30%

Polyunsaturated Fat 0.58

Monounsaturated Fat 0.81

Cholesterol 1.00

0.33%

Sodium 378.50

15.77%

Potassium 229.00

Total Carbohydrate 20.70

6.90%

Dietary Fiber 4.25

17.00%

Sugars 2.53

Protein 38.70

Vitamin A 157.50%

Vitamin C 4.50%

Calcium 125.50%

Iron 17.80%

* Nutritional Values are estimated and may vary

³ Description

Gluten Free Pumpkin Protein Pancakes

² Ingredients

1/2 tsp Cinnamon
1/4 serving (serving = 1 tsp) Kroger Baking Powder
2 serving (serving = 3 tbsp) Egg Beaters 100% Liquid Egg Whites
1/2 serving (serving = 1/2 cup) Kroger Canned Pumpkin
0.15 serving (serving = 1 cup) Trader Joe's Unsweetened Vanilla Almond Milk
1 serving (serving = 1 scoop) About Time Whey Protein Isolate
1/2 serving (serving = 1/2 cup) Quaker Quick Oats

q Directions

Mix all ingredients together in a blender and blend until batter is smooth. Pour batter onto heated skillet. I use a square one. The batter should come out just like what your typical pancake batter. I usually make about 4 to 6 round pancakes, depending on the size of how they pour out. After a few minutes, check to see if the bottom of the pancake is "sturdy" and ready to flip. Flip them over and let them cook for a minute or so on other side. Take off, stack on your plate, and top with whatever toppings you like. These pancakes taste so good that they honestly don't even need a topping. I usually accompany with fresh mixed berries.

Recipe Provided by @afitphilosophy

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