Pumpkin protein pancakes
400 cals, 33p, 46c, 7f (per meal)
2 tbsp (31g)
1/2 medium (7" to 7-7/8" long) (59g)
1 extra large (56g)
4 dash (1g)
2 dash (1g)
1 1/2 tbsp (8g)
2 tbsp (30mL)
1 scoop (1/3 cup ea) (31g)
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.