NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Oat flour

0.5 cup Pumpkin puree

0.5 cup Egg whites

1 scoop Vanilla protein powder

0.5 tsp Baking powder

1 tsp Ground cinnamon

0.25 tsp Pumpkin pie spice

0.25 tsp Sea salt

1 tsp Coconut oil

1 tbsp Chopped pecans

1 tbsp Maple syrup

PREPARATION

• 1

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

• 2

  In a separate bowl, stir the pumpkin puree and egg whites together until the mixture is smooth.

• 3

  Pour the wet ingredients into the dry ingredients and fold gently until a thick batter forms, being careful not to overmix.

• 4

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.

• 5

  Scoop the batter onto the skillet to form pancakes and cook for 3 to 4 minutes until small bubbles form on the surface.

• 6

  Flip the pancakes carefully and cook for another 2 to 3 minutes until the centers are set and the exterior is golden brown.

• 7

  Serve the pancakes warm, topped with the chopped pecans and a drizzle of maple syrup.