Blueberry Pumpkin Pie Protein Pancakes

It's no secret that I love protein pancakes, so when WBFF Pro Celia Hodder gave me her recipe for Pumpkin Pie Oatmeal, I immediately started to ponder how I could turn this recipe into a pancake somehow, and here it is!

You can find Celia's original recipe on her Facebook fan page by clicking here

This recipe is very similar to my original protein pancake recipe with only a few changes.

Ingredients:

3/4 cup Egg Whites
1 Brown Egg
1/4 cup Oats
1/4 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Allspice
1 tsp Flax Seed
1/2 tsp maple extract (optional)
1/3 cup pumpkin puree
1/4 cup Blueberries (fresh is better, frozen works too)
No Added Sugar Old Tyme Maple Syrup
Cooking spray

Directions:

• Pre-heat non-stick frying pan on medium heat with cooking spray
• Combine all ingredients except blueberries in a blender. Blend on high for 30-60 seconds or until mixture is consistent. Because of the thickness of the pumpkin puree you made need to blend longer than regular pancakes.
• Pour mixture into pre-heated frying pan. Add blueberries carefully by hand until distributed evenly along surface of pancake
• You'll know one side is done when the mixture no longer moves a lot when you tilt the frying pan. At this time flip the pancake.
• Cook for 2-3 minutes until side is done, then flip again to make sure the top is fully cooked.
• Cut into 6 pieces like a pizza and top with 1/8 cup maple syrup
• Makes one large pancake. Use smaller pans to make more than one pancake out of this recipe.

374  Calories
33g protein
38g carbs
10g fat with only 1.5g saturated fat