Meal Details
1. Pumpkin protein pancakes
600 cals, 50p, 68c, 10f (per meal)
3/4 cup (184g)
3 medium (7" to 7-7/8" long) (354g)
6 extra large (336g)
1 tbsp (8g)
1/2 tbsp (3g)
1/2 cup (46g)
3/4 cup (180mL)
6 scoop (1/3 cup ea) (186g)
Recipe has been scaled from original by 6x. 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.
2. Lowfat yogurt
360 cals, 17p, 63c, 5f (per meal)
2 container (6 oz) (340g)
