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:
Pancake Ingredients
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)

Icing Ingredients
2 tbsp Greek Yogurt
Pumpkin Pie spice (or cinnamon and nutmeg)
1 tbsp Almond Milk

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”!

Enjoy!