Can you tell I like Pumpkin!!!! LOL I figured if I'm buying a can then I better have a few ways to use it all up!
Pumpkin Pancakes
1 Scoop Vanilla Whey Protein Powder
1/2 cup Pumpkin Puree (not pumpkin pie filling)
1/2 tsp Cinnamon (Or use 1/4 tsp Pumpkin Pie Spice, 1/4 tsp Cinnamon & 1/8 tsp Nutmeg)
1/2 tsp Baking Powder
1/4 tsp Cream of Tartar
1/2 tsp Vanilla
2 Egg Whites
1/2 Cup Old Fashioned Oats (Gluten Free)
2 tbsp Ground Flax Seed
1/2 Cup Water + 2 tbsp water
4-5 tsp Stevia
1. Put all ingredients in blender and blend until smooth or mixed well.
2. Spray Pan and heat non-stick skillet or griddle to medium heat. Pour about 1/4 cup of batter for each pancake. Flip pancakes when bubbles start to appear and edges look cooked. Cook other side until golden brown. Serve warm and enjoy with Sugar Free Pancake Syrup.
3. Serving Size: 3 Pancakes Per Serving
(Thanks Mitzy!)
CAT
Pumpkin Pancakes
1 Scoop Vanilla Whey Protein Powder
1/2 cup Pumpkin Puree (not pumpkin pie filling)
1/2 tsp Cinnamon (Or use 1/4 tsp Pumpkin Pie Spice, 1/4 tsp Cinnamon & 1/8 tsp Nutmeg)
1/2 tsp Baking Powder
1/4 tsp Cream of Tartar
1/2 tsp Vanilla
2 Egg Whites
1/2 Cup Old Fashioned Oats (Gluten Free)
2 tbsp Ground Flax Seed
1/2 Cup Water + 2 tbsp water
4-5 tsp Stevia
1. Put all ingredients in blender and blend until smooth or mixed well.
2. Spray Pan and heat non-stick skillet or griddle to medium heat. Pour about 1/4 cup of batter for each pancake. Flip pancakes when bubbles start to appear and edges look cooked. Cook other side until golden brown. Serve warm and enjoy with Sugar Free Pancake Syrup.
3. Serving Size: 3 Pancakes Per Serving
(Thanks Mitzy!)
CAT
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