Pumpkin spice and butter pecan... fall flavors join forces in these Pumpkin Spice Protein Pancakes. Even though these flapjacks taste like dessert, they have no added sugar! They are also gluten free and packed with protein. We love these topped with pecans, sugar free maple syrup, and light whipped cream.
NOTES: We used a sweetener that measures like sugar. Be sure to check your sweetener's conversion chart and adjust accordingly! Feel free to swap the coconut flour for twice as much gluten free flour. You can also substitute all purpose or fine oat flour for the gluten free flour. If you don't have pumpkin pie spice, you can substitute cinnamon.
Pumpkin Spice Protein Pancakes
Makes 6 pancakes
Ingredients:
1/3 cup (40g) Metabolic Nutrition Protizyme in Butter Pecan flavor
1/4 cup (30g) gluten free flour
1/4 cup (30g) coconut flour
1-2 tbsp. calorie free sweetener
1 tsp. baking powder
1 tsp. pumpkin spice
1/4 tsp. baking soda
2 large whole eggs
1/2 cup 100% pure pumpkin
6 tbsp. nonfat Greek yogurt
1 tsp. pure vanilla extract
Directions:
Whisk together dry ingredients (through baking soda) in a medium mixing bowl.
Add wet ingredients (through vanilla) and mix just until no dry clumps remain.
Gently fold in blueberries.
Preheat a skillet over medium-medium low heat and spritz with cooking spray.
Add batter one level quarter cup at a time to make six pancakes (you may need to work in batches).
Cook pancakes 2-3 minutes on the first side (until bubbles form around the edges), and 1-2 minutes on the second side (until golden brown).
Stack pancakes on a plate and top with cinnamon, sugar free syrup, and light whipped topping (optional). Enjoy!
Calories (per pancake, not including topping): 104kcal, Fat: 2.8g, Sat fat: 1.3g, Carbs: 10g, Fiber: 3g, Sugar: 2g, Protein: 10g, Sodium: 109mg
