3 scoops Protein Pumpkin Spice, 2 whole eggs, 2 Tbsp pumpkin purée, 1 tsp baking powder, 1 tsp pumpkin pie spice, 3 Tbsp Almond flour, 1 Tbsp water, cooking spray


Serving Size: 5

Turn on your skillet so it’s nice and hot when you drop the pancake batter in. We put it on 300 degrees. Scramble the eggs a little and then add pumpkin purée and water and mix well. Gradually add the almond flour, Protein Pumpkin Spice scoops, baking powder and almond flour to wet ingredients, stirring in between. Let it set for 2-3 minutes stirring occasionally until all ingredients are mixed well and protein powder dissolves completely. It should be smooth in texture, not gritty. Spray your skillet with cooking spray and pour batter into 5 medium sized pancakes (about the size of your palm). Put the lid on your skillet and allow pancakes to cook for about 3 minutes before flipping them. Cook the opposite side for about 3 minutes or until golden brown and serve immediately or save in the refrigerator to enjoy all week! Top them with your favorite toppings, but definitely not necessary—the flavor alone is amazing. Optional: top with Fat Free Reddi Wip and a sprinkle of cinnamon for an additional 10 calories and a bit of fancy flair! Makes the perfect breakfast to serve guests too!!!

From the kitchen of: Denise Zanke