Paleo Pumpkin Protein Pancakes with a Light Maple Cream Pumpkin Glaze

 

Ingredients (10 pancakes, Serves 2)

 

Pancakes:

• 1 scoop IT WORKS Profit Vanilla Protein Powder (buy here: https://wrapswithryann.myitworks.com/shop/category/#55)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp pumpkin pie spice (use cinnamon if you don’t have any)
• 1/4 cup ground golden flax
• pinch salt
• 1/2 cup pure pumpkin puree
• 1/2 cup unsweetened milk (I used almond milk)
• 3 eggs whites, beaten for a couple minute

Glaze Ingredients:

• 1 Tbsp Plain unsweetened Greek Yogurt
• 1 Tbsp pure Pumpkin puree
• 1 Tbsp pure maple syrup
• 1 Tbsp canned coconut milk (any unsweetened milk would be fine)
• Dash of pumpkin pie spice and vanilla (optional)

Instructions

 

Pancakes:

Mix together all dry ingredients.

In a separate bowl combine pumpkin and milk until smooth.

Add wet ingredients to dry ingredients and full combine.

Put egg whites in your dirty pumpkin/milk bowl (to save on dishes) and beat until fluffy. Gently fold egg whites into batter.

Cook on low/medium heat until bubbling/browned on one side. About 2 minutes. Flip and cook other side.

Serve with Light Maple Cream Pumpkin Glaze. Top with unsweetened coconut flakes, pecans and/or banana’s.

 

Glaze:

Mix all ingredients together until smooth. Pour over pancakes.

 

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