Protein Pumpkin Pancakes

This recipe is for 2 servings but you can refrigerate or freeze the second serving. When you’re ready, just put in the toaster.

Ingredients:
– 1 cup pumpkin puree (I used canned)
– 1/4 cup unsweetened almond milk
– 1/3 cup egg whites
– 1 tsp vanilla extract
– 1 cup quick cooking oats
– 1 scoop protein powder (I used vanilla)
– ½ tsp ground cinnamon
– ½ tsp ground nutmeg
– 1 tsp baking powder
– Nonstick cooking spray

Directions:

1- Combine all the ingredients in a blender, and mix for approx 20 seconds on high speed.

2- Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake. Cook until little bubbles start forming on the pancakes and they’re lightly browned. Flip and fully cook the other side.

3-Divide pancakes between two servings and top with your favorite toppings. Enjoy!

Nutrition value per serving:

Calories: 315
Total Fat: 5 g
Carbohydrates: 46 g
Fiber: 12 g
Protein: 22 g