Pumpkin Protein Pancakes

· 1 cup pumpkin puree
· ¼ cup unsweetened almond milk
· 3 large egg whites (⅓ cup)
· 1 tsp pure vanilla extract
· 1 cup quick cooking oats
· 1 scoop whey protein powder, vanilla flavor
· ½ tsp ground cinnamon
· ½ tsp ground nutmeg
· 1 tsp baking powder
· nonstick cooking spray
· 2 Tbsp reduced fat (2%) plain Greek yogurt
1. Combine pumpkin, almond milk, egg whites, and extract in a medium bowl; whisk to blend. Set aside.
2. Combine oats, protein powder, cinnamon, nutmeg, and baking powder in a medium bowl; mix well.
3. Add oat mixture to pumpkin mixture; mix until just blended.
4. Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
5. Divide pancakes between two serving plates; top evenly with yogurt.

Makes 2 servings – Serving size 3 small pancakes each

Reference: https://www.beachbodyondemand.com/blog/pumpkin-protein-pancakes

Suggested by Maureen K.