Pumpkin Protein Pancakes
- Number of Servings: 1
Ingredients
2 scoops vanilla whey protein powder of choice1/4 cup dark rye flour1 tsp. baking powder1 teaspoon cinnamon1/2 teaspoon nutmeg1/4 teaspoon ground cloves1/4 teaspoon sea salt1/3 cup canned pumpkin1/3 cup light soy milk1/2 cup (or 4) egg whites
In a large bowl, mix together dry ingredients: protein powder, flour, baking powder, cinnamon, nutmeg, cloves, salt. Add wet ingredients: pumpkin, milk, egg whites.
Bring a skillet or pan on the stove top to medium high heat and spray with cooking spray. Using a 1/3 cup measure, scoop batter onto the pan. Wait until edges begin to rise before flipping (~2-3 minutes). Allow to cook an additional 1-2 minutes and place on a plate. Keep pancakes warm by placing the plate in a warm oven (about 250 degrees). Repeat until batter is gone.
Serving Size: nutrition info is per pancake
Bring a skillet or pan on the stove top to medium high heat and spray with cooking spray. Using a 1/3 cup measure, scoop batter onto the pan. Wait until edges begin to rise before flipping (~2-3 minutes). Allow to cook an additional 1-2 minutes and place on a plate. Keep pancakes warm by placing the plate in a warm oven (about 250 degrees). Repeat until batter is gone.
Serving Size: nutrition info is per pancake
Nutritional Info Amount Per Serving
- Calories: 401.4
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,331.8 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 8.0 g
- Protein: 55.0 g
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