Protein Pumpkin Pancakes. Say that five times fast.

Protein Pumpkin Pancakes. Say that five times fast.

It’s been getting in the 70’s every day, the kids are in shorts and playing outside…in February!  I know a lot of the country is getting the same weather and it’s amazing, and also frightening. Oh hey #globalwarming. Not gonna lie, I am enjoying it. And for some reason I wanted pumpkin pancakes with this weather. Makes total sense haha! These pancakes are super easy to make, gluten free and full of protein and they taste good!

Ingredients:
1/2 c pumpkin puree (from a can is totally fine. Just don’t get the pie mix)
2 eggs
1/2 scoop vanilla protein powder or shakeology (optional)
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
1 tsp coconut oil

Combine together and mix well. Heat griddle or pan with 1 tsp coconut oil. Pour pancakes (this mix made 5 for me); cook until edges are dried, flip.

Optional toppings: combine 1 tsp nut butter (I used almond) with 1 tsp pure maple syrup or honey (I used syrup) – microwave for 10 seconds, mix well and spread on top of pancakes. It doesn’t make a lot but enough for a little sweetness on each pancake!

img_20170224_083657_959-01

Container count for portion fix: 1.5 red, 1/2 purple, 3 tsp

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