Nutrition Facts

Serving Size: 3 pancakes + 1/4 cup filling

Calories: 275 • Total Fat: 4g • Total Carbohydrate: 41g (Fiber: 7g • Sugars: 19g) • Protein: 20g (Vitamin A: 226% • Calcium: 17% • Iron: 8%)

Nutritional Highlights

Low Calorie • Rich in Healthy Fats • High Fiber • High Protein • Promotes Healthy Bones, Skin, and Eyes

These pancakes are a great balance of protein, carbs, and fat. If you want to decrease the carbs and sugar slightly, simply omit the maple syrup or substitute it with an all natural no-calorie sweetener such as stevia to taste.

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Pumpkin stuffed Protein pancakes

Serves: 2

INGREDIENTS

Pancakes:

• 1/4 cup quick oats
• 1/4 cup white whole wheat flour
• 1/2 tbsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1 tbsp maple syrup
• 3  tbsp unsweetened almond milk
• 1/4 cup pumpkin puree (not pumpkin pie filling)
• 1/2 tsp pure vanilla extract
• 1/4 tsp apple cider vinegar
• 1 tsp extra virgin olive oil
• 1 tbsp water
• 4 tbsp liquid egg whites

Filling:

• 1/2 cup plain, non-fat Greek yogurt
• 2 tbsp pumpkin puree
• 1 tsp pumpkin pie spice
• 2 tsp maple syrup (or no-calorie sweetener such as stevia)
• 3/4 tsp pure vanilla extract

METHOD

1. Whisk all pancake ingredients EXCEPT egg whites in a large bowl and whisk. If batter is too thick add a little extra water (1 tsp at a time).
2. In a separate bowl, whisk egg whites until frothy and slightly stiff.
3. Gently fold egg whites into batter and allow batter to sit for 3 minutes.
4. Heat a griddle or non-stick skillet over medium-high heat and light coat with cooking spray.
5. Add batter to skillet to form 6 small pancakes. When bubbles start to form on the top of the pancakes (about 2-3 minutes), gently flip pancakes and cook for an additional 2-3 minutes or until cooked through.
6. Transfer pancakes to a plate and set aside.
7. Combine all of the filling ingredients in a small bowl.
8. Top one pancake with 2 tbsp of filling, top with another pancake and another 2 tbsp of filling. Top with one more pancake.
9. Recipe makes 6 pancakes with each serving containing 3 pancakes and 1/4 cup of filling.