Pumpkin Protein Pancake

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

Ingredients

Pancake:

  • 170g egg whites
  • 50g raw oats
  • 60g pure pumpkin
  • 30ml skim milk (or milk of choice)
  • 1 tsp baking powder
  • 1/2 tsp pumpkin spice
  • 1/4 – 1/2 tsp cinnamon

Topping:

  • 60 ml Ed Smith pancake syrup
  • 10g whipped cream cheese
  • 100g frozen or fresh 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:430
  • Protein:30g
  • Fat:6g
  • Carbs:64g