workoutaholic
Cathlete
Pumpkin Pumpcakes
3.) Flip each pancake as soon as it is firm enough to flip and the bottom side is lightly brown. Cook on medium heat and keep a close eye on them as they cook quickly and the outside burns easily.
Calories: 507
Protein: 44.1 g.
Carbs: 69.7 g.
Fat: 5 g.
Ingredients:
- 7.5 oz (212 g) of canned pumpkin
[*]1/3 cup (27 g) oatmeal dry
[*]1/3 cup (40 g) multigrain or whole wheat pancake mix
[*]1 scoop (26 g) vanilla (or plain) protein powder
[*]4 egg whites
[*]1 tsp vanilla extract
[*]1 tsp nutmeg
[*]1 tsp ground ginger
[*]2 tsp cinnamon
Yield: makes 2 large (5 inch wide) pancakes
Directions:
1.) Put all the ingredients into a mixing bowl and whisk thoroughly with a fork. For a finely mixed batter, put the ingredients in a blender or food processor and blend until smooth. 2.) Pre heat a non stick skillet on medium heat, or use a large griddle. Pour the pancake mixture onto the pan or griddle to form 2 large pancakes.
3.) Flip each pancake as soon as it is firm enough to flip and the bottom side is lightly brown. Cook on medium heat and keep a close eye on them as they cook quickly and the outside burns easily.
Calories: 507
Protein: 44.1 g.
Carbs: 69.7 g.
Fat: 5 g.
