This is no traditional stack of flap jacks. These pumpkin-spice-infused pancakes are a delicious addition to any breakfast and really capture the joy of the season. With a bright, vibrant color, these light, flavorful cakes make canned pumpkin a welcomed addition to any meal. Top with a bit of low-calorie or no-calorie syrup, and you’ll be packing in a guilt-free 4 grams of protein per serving!
Ingredients
- 2½ scoop vanilla protein powder
- 1¼ cup raw oats
- 4 tbsp liquid egg whites
- 1½ cup almond milk
- 1 tbsp baking soda
- 1 tsp powdered Stevia
- 1 tbsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- ½ cup pumpkin puree
Directions
Prep:
Cook:
Total:
- Mix all the dry ingredients.
- Add all the wet ingredients.
- Spray griddle with non-stick butter spray.
- Scoop batter with a 1/4 cup measuring cup onto griddle. Cook 3-5 minutes on a side.