Protein Pumpkin Pancakes

Name: Protein Pumpkin Pancakes
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Ingredients: 1 cup rolled oats, measured before blending; 1/2 cup plain pumpkin purée; 1/2 cup liquid egg whites; 1/2 cup plain nonfat Greek yogurt; 1 teaspoon maple syrup; 1/2 teaspoon vanilla extract; 2 teaspoons baking powder; 1 teaspoon pumpkin pie spice; Pinch of salt; 1/2 cup thick plain nonfat Greek yogurt; 1 tablespoon maple syrup; 1/2 teaspoon vanilla extract; Pinch of salt

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Kelton Maloy · ★★★★★

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PREP 20 min · COOK 12 min · SERVES 2

2 SERV

EASY

20 min

12 min

Ingredients

0 of 13 gathered

Pancakes

1 cup rolled oats, measured before blending

1/2 cup plain pumpkin purée

1/2 cup liquid egg whites

1/2 cup plain nonfat Greek yogurt

1 teaspoon maple syrup

1/2 teaspoon vanilla extract

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

Pinch of salt

Maple Yogurt Frosting

1/2 cup thick plain nonfat Greek yogurt

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

Pinch of salt

Method

Blend the oats into a fine flour. Add the pumpkin purée, egg whites, yogurt, maple syrup, vanilla extract, baking powder, pumpkin pie spice, and salt. Blend just until smooth.

Let the batter rest for 10 minutes so the oats can thicken it. It should pour slowly. If it is too thick, stir in 1 tablespoon of milk.

Lightly grease a skillet over medium low heat. Pour about 1/4 cup batter for each pancake. Cook for 3 to 4 minutes, until the edges look set and the underside is golden. Flip and cook for another 2 minutes, until the center feels springy.

Stir the frosting ingredients together and chill until serving. Spoon it over the warm pancakes.