Protein Pumpkin Spice Pancakes

🎶It’s the most pumpkin-y time of the yearrr🎶 ðŸŽƒ

With the start of a new school year, brisk September mornings, and the changing colours of leaves, it is no suprise pumpkin spice everything is right around the corner. I tried my hand at a pumpkin inspired recipe and came up with Pumpkin Spice Protein Pancakes!

Protein Pumpkin Spice Pancakes

Makes 2 Servings. Each Pancake: 280 Calories; 5F/40C/38P - 6 Fibre

Ingredients

  • 1 Cup Kodiak Cake Pancake Mix
  • 1/2 Cup Water
  • 1/2 Cup Egg whites
  • 1 Scoop Vanilla protein powder
  • dash Pumpkin pie spice
  • dash Cinnamon
  • 1/4 Cup Pure pumpkin purre (not canned pumpkin pie filling)

Swirl Mixture

  • 4 Tbsp Fat free cream cheese
  • 2 tsp Truvia or Splenda Brown Sugar Blend
  • Pumpkin pie and cinnamon spice to taste

Instructions

  1. Mix the pancake ingredients together and split into 2 servings. Divide these 2 servings into 2 more servings for a total of 4 servings.

  2. Mix the swirl filling ingredients together and also divide into 2 servings.

  3. Spritz a non-stick pan with non-stick cooking spray (I used butter flavoured), and take 1 serving of the pancake mix, dividing into another 2 servings (one layer for the tops and one for the bottom), spreading evenly on the pan.

  4. Add one serving of the swirl filling and dollop it onto the cooking pancake on the pan. Cover the dollop with the other half of the pancake mix before flipping it over to cook the other side.

  5. Repeat with the other half of the pancake mixture and swirl filling to make 2 pancakes. I like to undercook mine ever so slightly.

  6. If you’re feeling wild you could top yours with some Walden Farms Maple Syrup and light whipped cream like we did 🤤

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