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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: 198
PROTEIN: 17g
CARBOHYDRATES: 30g
FATS: 3g
FIBER: 6g 
SUGAR: 6g


Recipe & photography by Heather Dahlenburg 
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 198kcal

Ingredients

  • 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)

Instructions

  • 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! 

Nutrition

Calories: 198kcal | Carbohydrates: 30g | Protein: 17g | Fat: 3g | Fiber: 6g | Sugar: 6g