Meal Details
1. Pumpkin protein pancakes
200 cals, 17p, 23c, 3f (per meal)
4 tbsp (61g)
1 medium (7" to 7-7/8" long) (118g)
2 extra large (112g)
1 tsp (3g)
4 dash (1g)
3 tbsp (15g)
4 tbsp (60mL)
2 scoop (1/3 cup ea) (62g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Put all ingredients (besides the maple syrup) into a food processor or blender and blend until smooth.
2
Spray some non-stick spray in a skillet and place over medium heat.
3
Pour about 1/4 cup of batter into skillet for each pancake. Cook for about 2-3 minutes then flip and cook the other side for another minute or so.
4
Top with maple syrup.
5
To store excess pancakes: wrap tightly in plastic wrap and store in the fridge for up to 2 days. Reheat in microwave.
