Pumpkin Protein Pancake
½ cup (123g) egg whites*
½ cup (45g) quick oats
2 Tbsp (30g) pumpkin puree
½ tsp pumpkin pie spice
Place a small non-stick frying pan on the burner and set to medium low heat (stovetop 4). While it preheats, blend ingredients (preferably in a magic bullet or small food processor) for 10-15 seconds. Grease hot pan with 1 tsp coconut oil or butter. Pour batter and cook just until flip-able (3-5 mins). Flip carefully. Cook another 15-30 seconds. Do not overcook (this will result in a firm, non-fluffy pancake). Top with your favorite toppings and enjoy this filling pancake for any meal!
*For a fluffier pancake, add another 1-2 tbsp of egg whites to the batter mixture prior to blending.
Featured Toppings:
2 Tbsp (32g) almond butter
1 tsp (7g) honey, drizzled
Pecans