Pumpkin Protein Pancakes

Are you ready for my favorite protein pancake recipe so far?? You HAVE to try this out! With 65 grams of protein, you can't go wrong. The texture and flavor of these cakes are perfect and the amount of protein will fill you up. This is a great breakfast recipe or even a great post-workout meal. Try it out and tell me what you think!

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INGREDIENTS:

2 scoops of whey protein (I used Cellucor Peanut Butter Marshmallow)  

1/2 Cup rolled oats, blended to a flour

1/2 tsp baking powder

3/4 Cup canned pumpkin puree  

1 egg white

1/2 tsp cinnamon  

1/4 Cup unsweetened almond milk  

 

DIRECTIONS: 

1. Heat griddle and spray with a non-stick cooking spray. 

2. Blend all ingredients in a nutribullet or any blender. Let sit for a minute.  

3. Pour desired size onto pan and cook for 3-4 minutes on each side. Mixture will be thick! 

4. Top with any topping of your choice (I mixed greek yogurt, PB2 and cinnamon) and enjoy! 

 

Note*** makes about 8 4-inch pancakes. Feel free to cut the recipe in half if you're not sharing. It is very filling! 

 

Not including topping:

Calories: 509

Fat: 4g

Carbs: 56g

Sugar: 9g

Protein: 64g