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Pumpkin Protein Pancake

Although Thanksgiving has come and gone there is still a place for PUMPKIN PUREE in a variety of recipes. The bright orange flesh of a pumpkin is packed with fibre and essential vitamins and minerals like vitamin A, E, potassium and zinc, all aiding in digestions and a healthier a immune system. Pumpkin puree is easy to use in sweet or savory recipes but my favorite is to add it into my breakfast staple…the Protein Pancake. You must try my delicious Pumpkin Protein Pancake recipe.  🙂
Pumpkin Protein Pancake
Ingredients for pancake:
40 g Oatmeal
6 Egg Whites
1/4 cup of Pumpkin Puree (unsweetened)
1 packet of stevia
40 g Banana
Cinnamon to taste
1 tbsp Coconut Oil
Ingredients for topping:
3 tbsp Greek Yogurt (0% Plain)
2 tbsp Pumpkin Puree (unsweetened)
1 tbsp Organic Maple Syrup
4-5 Blueberries
2 Strawberries (chopped)
How to make pancake: 
Pour all ingredients into a blender
Blend for 15 seconds
Heat 1 tbsp of coconut oil in a non-stick pan on medium heat
Make sure entire pan is coated with oil
Pour pancake mixture in and cook for 3-4 minutes each side until golden brown
How to make topping:
Mix Greek Yogurt, Pumpkin Puree and Maple Syrup until combined
Scoop on top of pancake and top with berries
Calories – 440 calories 
Protein – 29 g 
Carbs – 44 g 
Fat – 17 g 

 

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