Flourless Pumpkin Protein Pancakes
Flourless Pumpkin Protein Pancakes are perfect for autumn, so scrumptious, beyond easy to make and they have a great nutritional profile!
Ingredients
- 2 tablespoons pumpkin puree 38g
- 1 scoop vanilla protein powder if using Nuzest this will be 2 scoops
- 4 tablespoons organic egg whites from a carton 46g
- 1-2 tablespoons water or more as needed for a thinner consistency
- 1/4 teaspoon pumpkin pie spice or cinnamon
Instructions
- 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 1/4 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!
Notes
Nutritional information calculated using Nuzest Protein Powder.
This recipe will also work to make a one large Belgian-size waffle.
This recipe will also work to make a one large Belgian-size waffle.
Nutrition
Serving: 3pancakes | Calories: 137kcal | Carbohydrates: 3.7g | Protein: 28.4g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 468.8mg | Fiber: 2.2g | Sugar: 1.3g