Pumpkin Protein Pancakes

Makes 28-32

In a bowl combine:

• 1.5 c. pure canned pumpkin (found with baking supplies in any grocery store)

• 8 eggs

• 1 1/4 c. egg whites

• 1/4 c. pure maple syrup

• 5 tsp. vanilla extract

Then mix in:

• 4 tsp. pumpkin pie spice

• 4 tsp cinnamon

• 1 tsp. baking soda

• 1 tsp. salt

• 8 scoops protein powder**

**Depending on your protein powder this may mix a bit chunky...its fine.

Usually the batter overall is runnier than you will expect.

Use 2 tbsp. coconut oil in divided batches to cook the protein pancakes on a skillet or pan. Use a 1/4 c. measuring cup to scoop out consistent amounts

Yields 28-32. Freezes well.

Input the recipe using your specific ingredients to myfitnesspal, but mine works out to 32 servings - 70 cal each, 2.2 g fat, 4.1 g carbs, 8.9 g of protein. I usually toast mine in a toaster and then use liberte individual 5% vanilla bean greek yogurt packs to top them, almost like icing! So yummy! -Kat