Flourless Pumpkin Protein Pancakes

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Pumpkin puree

• Refrigerated

  • 1 carton 4 tablespoons (46g organic egg whites from, organic

• Canned Goods

  • 1 scoop Vanilla protein powder

• Baking & Spices

  • 1/4 tsp Pumpkin pie spice or cinnamon

• Liquids

  • 1 tbsp Water

Found on kimscravings.com

Description

Ingredients

• 2 tablespoons (38g) pumpkin puree
• 1 scoop vanilla protein powder (if using Nuzest this will be 2 scoops)
• 4 tablespoons (46g) organic egg whites from a carton
• 1-2 tablespoons water or more, as needed for a thinner consistency
• ¼ teaspoon pumpkin pie spice or cinnamon

Directions

• Stir to combine pumpkin, protein powder, egg whites and pumpkin pie spice in a small bowl; add 1-2 tablespoons water as needed for a thinner consistency.
• Heat a greased skillet or griddle to medium low heat. Slowly and evenly pour the
• batter onto the pan to make several small pancakes. I use a ¼ cup measuring cup per pancake. Cook for 3 to 5 minutes on one side. Once the underside of the pancake is golden brown, carefully flip and cook for another 3 minutes until both sides are golden brown and the pancake is cooked through.
• Remove from heat and top with a drizzle of real maple syrup, nut or seed butter and fruit if desired. Enjoy!

Nutrition