pumpkin protein pancakes with yogurt cinnamon filling

Last week I stocked up on canned pumpkin, from Trader Joe’s and my mother’s pantry (Thanks Mom!), and have been dreaming of pumpkin pancakes ever since. Well, I’ve also been dreaming of pumpkin cinnamon rolls, scones, and muffins, but that’s standard procedure. This morning I decided to test out a healthified version of pumpkin pancakes and the results were amazing.

This recipe contains egg whites, protein powder, flax seed meal, oats, and of course pumpkin! These pancakes are overflowing with wholesome, nutrient dense ingredients to start your morning off right.

Right???

Side note: Definitely double or triple the recipe if serving a crowd. I made a single serving just for myself as a pre-workout breakfast, which yielded three medium sized ‘cakes.

Pumpkin Pancakes

ingredients:
1/4 cup canned pumpkin (not pumpkin pie filling!)
2 egg whites
2 tbsp unsweetened almond milk
2 tbsp old fashioned oats
1 scoop vanilla protein powder ( mine’s from Trader Joes: Women’s Aria protein powder)
1/8 tsp baking powder
2 tsp flax seed meal
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice

1/3 cup plain nonfat greek yogurt
1 1/2 tsp cinnamon

Combine all dry ingredients together in a bowl. In a separate bowl, combine all wet ingredients. Combine the wet and dry ingredients and mix until smooth.

Cook over low heat in a lightly sprayed pan. The pancakes are ready to flip when small bubbles appear on a dry-ish surface.

Place a thin layer of yogurt dip between each pancake and sprinkle with sunflower seeds. And add a drizzle of real maple syrup!

YUM.

Enjoy!

-K

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