Cocoa Pumpkin Pancakes

Pumpkin, chocolate, pancakes… a combination made in heaven! Bursting with fall flavor, protein and fiber, too! It's a great way to get some “hidden” protein into your diet. Wondering the trick for perfectly cooked pancakes? Heat slowly over even heat. Try topping these delicious cakes with sugar-free chocolate chips and syrup. Fats to spare? Load them up with a little butter, or serve with a side of bacon. YUM!

MACROS PER SERVING SIZE:

CALORIES: 198

PROTEIN: 17g

CARBOHYDRATES: 30g

FATS: 3g

FIBER: 6g

SUGAR: 6g

Recipe & photography by Heather Dahlenburg

Cook Time15

Course: Breakfast

Cuisine: American

Servings:

Calories: 198kcal

Ingredients

1 Scoop NLA for Her Chocolate Eclair Her Whey
1/2 Cup Pumpkin Puree
1/2 Cup Oats
2 Egg Whites
1 Teaspoon Cocoa Powder
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Tablespoon Sugar Substitute (Truvia)
1/2 Teaspoon Cinnamon
1/4 - 1/2 Cup Water (add to desired consistency)

Instructions

Combine ingredients in blender.
Pulse until smooth.
Warm skillet over medium heat.
Spray pan with nonstick cooking spray.
Add ¼ cup batter to the pan at a time.
Flip when bubbles form on the top of the pancake.
Repeat, serve and enjoy!

Nutrition