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%)
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.
Pumpkin stuffed Protein 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
- 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
- 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).
- In a separate bowl, whisk egg whites until frothy and slightly stiff.
- Gently fold egg whites into batter and allow batter to sit for 3 minutes.
- Heat a griddle or non-stick skillet over medium-high heat and light coat with cooking spray.
- 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.
- Transfer pancakes to a plate and set aside.
- Combine all of the filling ingredients in a small bowl.
- Top one pancake with 2 tbsp of filling, top with another pancake and another 2 tbsp of filling. Top with one more pancake.
- Recipe makes 6 pancakes with each serving containing 3 pancakes and 1/4 cup of filling.