NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 scoop vanilla protein powder

0.5 cup egg whites

0.25 cup pumpkin puree

0.25 cup nonfat plain Greek yogurt

1 tsp baking powder

1 tsp pumpkin pie spice

0.5 tsp ground cinnamon

1 tsp vanilla extract

1 tsp ghee

PREPARATION

• 1

  In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, pumpkin pie spice, and ground cinnamon until well combined.

• 2

  In a separate medium bowl, stir together the egg whites, pumpkin puree, Greek yogurt, and vanilla extract until the mixture is smooth.

• 3

  Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just incorporated, being careful not to overmix the batter.

• 4

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.

• 5

  Spoon approximately 1/4 cup of batter onto the skillet for each pancake, cooking 2-3 at a time depending on pan size.

• 6

  Cook for 3-4 minutes until bubbles begin to form on the surface and the edges look set, then flip carefully.

• 7

  Cook for an additional 1-2 minutes on the second side until golden brown and firm to the touch.