Pumpkin Stuffed Protein Pancakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.


Pumpkin stuffed Protein pancakes

Serves: 2

INGREDIENTS

Pancakes:

Filling:

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.
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