NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

1 scoop Vanilla protein powder

0.25 cup Oat flour

0.5 cup Pumpkin puree

0.25 cup Plain nonfat Greek yogurt

1 tsp Pumpkin pie spice

0.5 tsp Baking powder

1 tsp Vanilla extract

1 tsp Coconut oil

0.25 tsp Sea salt

1 tbsp Almond butter

PREPARATION

• 1

  In a medium mixing bowl, whisk together the egg whites, pumpkin puree, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the oat flour, vanilla protein powder, pumpkin pie spice, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.

• 3

  Heat a large non-stick skillet over medium-low heat and add the coconut oil to lightly coat the surface.

• 4

  Ladle approximately 1/4 cup of batter onto the skillet for each pancake, leaving space between them to allow for spreading.

• 5

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

• 6

  Cook for an additional 2 to 3 minutes until the pancakes are golden brown and cooked through.

• 7

  Transfer to a plate and serve warm with a dollop of almond butter on top.