Flip On Your Growth Switch With Pumpkin Protein Pancakes

Fuel up and pig out on pumpkin with this meal that's sure to meet your macros!

It's time to promote that orange gourd from Halloween decoration status to pancake-worthy winter squash. This recipe can create a post-workout reward or a midnight dessert—minus the guilt that comes with satisfying late-night cravings with a tube of cookie dough or pint of ice cream. Best of all, this recipe is incredibly simple to make, requiring only five ingredients. That's enough for a protein-packed 150-calorie pancake!

Pumpkin Protein Pancakes

canned pumpkin 1/2 cup

egg whites 1/4 cup

baking powder 1 tsp

pumpkin spice 1/2 tsp

Natural sweetener optional

  1. Mix canned pumpkin, liquid egg whites, and MET-Rx protein powder together with a spatula. Mix by hand for a slightly lumpy batter or, if you prefer, use a blender to achieve a smoother consistency.
  2. Stir in the baking powder.
  3. Continue to stir as you add in the pumpkin spice. Add as little or as much as you like—even add a little natural sweetener such as Stevia or honey if you want. Indulge. After all, it's Thanksgiving.
  4. Slowly add water. Start with 1/4 cup and add from there. Just be sure to keep the batter thick!
  5. Pause for a second and taste test this awesomeness. Get excited to cook it!
  6. Turn your stove on medium heat. Pour in the batter (it should be thick) and let cook for about 3 minutes.
  7. Flip your perfectly pleasant protein pancake, and lower the heat a little bit. Cook until desired fluffiness, and let cool. Top with Walden Farm's Calorie Free Pancake Syrup, or your favorite toppings of choice!