Pumpkin Protein Pancakes

Ingredients

• 5 g butter, for pan
• 1/2 cup rolled oats, 40g
• 1/2 cup pumpkin puree, 120g
• 1/2 cup egg whites, 120g
• 1 whole egg
• 1/2 tsp baking powder
• pinch salt, dash
• sweetener, of choice
• vanilla extract, splash, optional
• pumpkin spice, used cinnamon instead
• 100 g 0% Greek yogurt, for topping
• cinnamon, for topping

Steps

1. Melt 5g butter in a pan over medium heat.

2. Blend oats, pumpkin puree, egg whites, egg, baking powder, salt, sweetener, vanilla extract, and pumpkin spice until smooth batter forms.

3. Pour batter into the buttered pan and cook pancakes until bubbles form, then flip and cook other side.

   8 min

4. Top cooked pancakes with Greek yogurt and a sprinkle of cinnamon before serving.