Serving: Makes 10 small to medium pancakes
1 can pumpkin puree
3/4 cup of Whey Protein Powder / Pro-Isolate (if you’re lactose intolerant)
1/2 cup of rolled oats (gluten-free or regular)
1/2 cup of liquid egg whites
1/2 cup coconut milk
3 tbsp of coconut flour
1 tsp of Nutmeg
1 tsp of Cinnamon
Blend all your ingredients together until you get a relatively smooth batter.
Heat a nonstick pan with low-calorie spray.
Once your pan is hot, spoon the batter in and turn the heat down a notch. Wait until the pancakes start to form tiny bubbles on the top before you consider turning them. This will ensure you don’t end up with a pile of mush. Tip: Small pancakes (the size of a side plate) will be a lot easier to flip. Each pancake should take about 4-5 minutes. “Stack em up and top them with honey or agave and berries (peanut or almond butter is also a great option)
Voila, breakfast is served!!!!!