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: 198PROTEIN: 17gCARBOHYDRATES: 30gFATS: 3gFIBER: 6g SUGAR: 6g
Recipe & photography by Heather Dahlenburg
- 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)
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!
Calories: 198kcal | Carbohydrates: 30g | Protein: 17g | Fat: 3g | Fiber: 6g | Sugar: 6g