If you can’t get enough of all things pumpkin, these scrumptious pancakes will be your new favorite for breakfast!
- 3 & 1/2 ounces oats (made into oat flour)
- 6 oz. pumpkin purée
- 1/2 teaspoon of Stevia with Inulin Powder
- 2 large egg whites
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 2 teaspoons of baking powder
- 1 pinch of kosher salt
- Almond milk
Start by making the oat flour. Place the oats into a blender and blend on ‘pulse’ mode until the oats are a smooth, almost powdered consistency. Pour the oats into a large mixing bowl and add the pumpkin puree, stevia, egg whites, cinnamon, cloves, nutmeg, baking powder, and salt. Mix together with a fork or spoon. Add almond milk to the mixture little by little until the desired consistency is achieved. Be careful though; a little almond milk can go a long way.
Heat a non-stick pan for 2 minutes at medium heat on your stovetop. Spray the pan with coconut oil and pour about ¼ cup of the pancake batter onto the pan. Cook until slightly brown, flip and repeat. Spray the pan lightly each time more batter is added. This recipe should yield about 3 medium-sized pancakes.
To make the topping, simply mix the Greek yogurt, the Myology whey protein, and the cinnamon in a small bowl until smooth. Pour the topping over the pancakes as desired.
Nutritional profile (per medium pancake):