Pumpkin Pancakes

It’s that time of the season when everything pumpkin is in order.  These meet that mark along with taste and a good dose of protein for staying power.  Can be served with sugar free maple syrup or topped with more fruit, it’s your choice.

Ingredients:

• 15 ounce Can of Pumpkin
• 4 Eggs
• 2 Egg Whites
• 1/2 Scoop of Protein Powder (I Used Quest Salted Caramel, but Vanilla Would Work Just As Well)
• 1 teaspoon Vanilla Extract
• 1 tablespoon Pumpkin Pie Spice
• 1 teaspoon Cinnamon

Directions:

1. Place all of the ingredients in a blender and process until combined
2. Heat a skillet that has been sprayed with nonstick spray to medium on the stovetop
3. Pour about 1/8 cup of batter into skillet (make about a 3 1/2 inch pancake) and cook until the sides begin to dry
4. Carefully flip and cook for another minute
5. Remove from pan and place on an oven safe plate in an oven set to 175 or 200 degrees to keep warm
6. Repeat process until all of the batter has been cooked.  You can have two or even 3 small skillets going at one time to speed the process along)
7. Serve hot

Nutrition:  Makes 4 servings, each with approximately

• 135 calories and
• 11.3 grams protein