Pumpkin Protein Pancake with Collagen

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  • Level:Easy
  • Prep time:5 mins
  • Cook time:10 mins
  • Servings:1 large pancake

Ingredients

Pancake

  • 150g egg whites
  • 40g raw oats
  • 20g vanilla greek yogurt
  • 60g pumpkin puree
  • 10g collagen (I use Complete Collagen)
  • 1 tsp baking powder
  • 1/2 tsp pumpkin spice

Topping

  • 10g whipped cream cheese
  • 1/4c E.D Smith syrup
  • 25g frozen raspberries
  • 25g frozen blueberries

Directions

For best results, use a blender.

  1. Blend all ingredients for the pancake.  Pour into a PAM sprayed skillet.  Cover and cook on medium until ready to flip.  The pancake is ready to flip once the top of the pancake is slightly cooked.
  2. While your pancake is cooking, heat your frozen blueberries in a microwave-safe bowl for 1-2 mins.
  3. When your pancake is ready, top it with the whipped cream cheese, syrup and blueberries.  It is now ready to serve.
  • Calories:410
  • Protein:36g
  • Fat:6g
  • Carbs:53g