Yep. You read that right.
Pumpkin Pie Pancakes.
I’m getting hungry just typing that.
I literally, along with the majority of ‘amurica cannot get enough of the seasonal pumpkin in muh life!
I put it in soups. muffins. waffles. cookies. ANYTHING!
ok, you get the point..
I love pumpkin.
and so do you.
and now I promise I’ll get to the recipe.
are you ready?
did I mention they’re CLEAN and low carb & fat?
ok ok ok! I hear you! ON WITH THE RECIPE!!!
Here’s whatcha need:
1/2 Scoop Slap Nutrition Cinnamon Protein Powder (Use code TAYLOR for 10% off) www.weslap.com
1/4 cup Oats (then blend to flour)
2 tbsp Egg Whites
4-5 tbsp Water
1/4 cup raw Pumpkin (from can, or bake your pumpkin and get all the guts out like I did)
Step 1: Blend the oats to flour, add in protein powder, pour in egg whites and water. Blend blend blend! Toss in 1/4 cup raw pumpkin, blend some more.
Step 2: Pour batter over heated pan. I use the Perfect Pancake pan, and I love it!
Step 3: As you see in my photo, I have a layer between my pancakes. Its simply pumkin puree, about 1 tbsp per layer. So spread that on if you want!
Step 4: In your blender, for the icing, blend greek yogurt, pumpkin pie spice and a splash of almond milk.
Step 5: Flip pancakes after about 2 minutes. Put those flapjacks on a plate and cover in “icing”!