Pumpkin Protein Pancakes

In honor of National Pancake Day today, here is a recipe I recently tried and they were very tasty.  We have breakfast for dinner (a.k.a. Brinner) about once a week and sometimes it is nice to switch things up from the traditional eggs.  So last week one night Matthew wanted waffles, so I made him waffles but also made some of these to have as another option.

I thoroughly enjoyed them and was quite full feeling when I was done with just one.  (As a side note, I also scrambled up 1/2 cup of egg whites with broccoli & salsa.)

Try these next time you are craving a pancake!

Pumpkin Protein Pancakes

Photo courtesy of Melanie Mitro.

Ingredients:
6 Egg Whites (which equaled 1 1/2 cups of liquid egg whites)
1/4 cup Canned Pure Pumpkin
1/2 cup Low-Fat Cottage Cheese
1 tsp. Pure Vanilla Extract
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Allspice
Pure Maple Syrup

Directions:
Mix all ingredients together in a mixing bowl.  Spray a pan with clean cooking spray (I used Extra Virgin Olive Oil Cooking Spray) and pre-heat your pan.  Pour the batter into the pan to the desired pancake size and make pancakes.

Top with Pure Maple Syrup for a yummy treat!

***Not you could also use 1 tsp. Pumpkin Pie Spice in place of the cinnamon, nutmeg and allspice, but I didn't have any so I just used the three spices individually.

Thank you for checking my blog out.  Have a great day and hope you will visit again soon!

~Sarah Strubhar
Independent Team Beachbody Emerald Coach