Pumpkin Protein Pancakes

FALL!! It is my favorite time of year. Growing up on the east coast I always loved the autumn colors, the crisp fall air, and all things pumpkin flavored. But so many off those yummy fall treats are pumped with so much sugar, eeeekkkkk!!! So it is my mission to fill people with yummy fall treats that don’t break the carb, sugar, and overall diet bank. Enjoy these, but be easy with the toppings! Let me know what you think 🙂

Recipe:

¼ cup canned pumpkin 
2 scoops Arbonne Vanilla protein 
1 Egg
1 Egg White
1 tsp pumpkin spice 
1 tsp cinnamon 
½ tsp baking powder
½ tsp baking soda
¼ cup of almond milk

Directions:

  1.  In a medium bowl, mix wet ingredients [egg, egg white and pumpkin]
  2. Add protein to the wet mixture, mix until smooth
  3. Once mixture is smooth, add baking soda, baking powder, pumpkin spice and cinnamon 
  4. If the mixture is too thick (not scoopable to be into a pancake), add almond milk to thin
  5. Heat skillet to medium heat, add ghee or coconut oil to the pan 
  6. Scoop ¼ cup of batter to make each pancake 
  7. Once pancakes are bubbling on the top (usually about 1-2 minutes), flip and cook until the pancake is fully cooked 
  8. Optional toppings:  Add 1 tbsp of pure maple syrup, 1 tsp of almond butter, small dallop of whip almond milk whipped cream, walnuts, or more canned pumpkin.  These are reasonably low sugar toppings to keep the pancakes healthy 
  9. Enjoy!