Pumpkin Protein Pancakes
I could eat breakfast food any time of the day! I whipped these pancakes up one morning and slathered them in coconut yogurt, and topped them with raspberries, cinnamon, and crunchy pecans - so happy with how the recipe turned out, and even more excited that they're packed with protein and low in sugar.
To make the batter, blend:
1 cup gluten free rolled oats
1 scoop vanilla protein powder
1/2 cup pumpkin purée (make sure it has no added sugar)
2 servings of collagen
2 large free range eggs
1/2 cup unsweetened almond milk
1/2 tsp baking powder
1 tsp pumpkin pie spice
1 tsp cinnamon
1-2 tsp maple syrup (optional - I chose to keep mine low sugar and used stevia instead)
Bake in a frying pan with coconut oil on medium heat - this recipe yielded 9 small pancakes for me, so they only needed 1-2 mins on each side to cook. Enjoy!