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Pumpkin + Flax Protein Pancakes
- September 7, 2016
Jennifer Anthony
Enjoy these high-protein pancakes on a crisp, fall morning.
INGREDIENTS
1 ½ cups unsweetened almond milk
½ cup pumpkin puree
1 ½ cups oat flour (I make this by simply blending oats in the blender)
½ cup unsweetened applesauce
4 tbsp ground flax seed
1 scoop vanilla protein powder (unsweetened or stevia-sweetened)
1 tbsp baking powder
½ tsp sea salt
2 tbsp cinnamon
½ tsp nutmeg
DIRECTIONS
1
Mix all ingredients together in a bowl. Heat a heavy griddle or fry
pan and grease with a little butter, coconut oil, or olive oil. When
the pan is heated, pour a small amount of batter (approx 1/4 cup)
onto pan. When bubbles appear on surface and begin to break, turn
over and cook the other side.
COUNTs AS
2 Pancakes = 1 Protein, 1/2 Starch
Notes
View Nutrition Facts
Nutrition Facts
Serving Size 2 Pancakes
Servings 8
- Amount Per Serving
- Calories 146
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 21g8%
- Dietary Fiber 5g20%
- Sugars 2g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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