Moist pumpkin masks the protein powder that makes great breakfast to welcome in the fall season!

Yield: 10 pancakes

Ingredients:

• 1 cup egg whites
• 3/4 cup pumpkin puree (not pie filling)
• 2 tbsp honey or agave nectar
• 2 tbsp ground flaxseed
• 1/2 cup almond flour
• 1 scoop Supplement Rx Building Blocks Vanilla protein powder
• 1/8 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp baking soda
• 1/4 tsp salt

Directions:

1. In a small bowl, stir the pumpkin into the egg whites & add the honey and ground flaxseed.

2. In a large bowl, mix dry ingredients together.

3. Make a well in the dry ingredients bowl and slowly pour the wet ingredients into the dry ingredients. Stir just until ingredients are all mixed.

4. Heat pan or griddle on medium low heat and coat with organic coconut oil or coconut oil spray.

5. Using a 1/4 cup measuring cup, pour batter onto your cooking surface.

6. Once it bubbles up, use a spatula to flip it over & cook for an additional 30 seconds to 1 min on the other side.

7. Serve warm. (Keep pancakes warm by placing them on a cookie sheet in an oven preheated to 200 degrees Fahrenheit.) 

Nutrition Facts*

Serving Size 1

Servings Per Recipe 10

*Nutrition Facts can vary based on protein powder used. Nutrition Facts shown here are based on Building Blocks Protein Vanilla Protein Powder.