Pumpkin Chocolate Chip Protein Pancakes

SERVING SIZE: 3 pancakes

YIELDS: 1 serving

– 90g canned pumpkin
– 32g vanilla whey
– 37g gluten free baking mix (I use Bob’s Red Mill brand)
– 15g mini chocolate chips
– 1 egg
– 1 tsp pumpkin pie spice
– ¼ tsp baking powder
– Stevia/Splenda to taste

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.

1. Place all ingredients in mixing bowl and combine until smooth.
2. Add water until pancake batter consistency is reached.
3. Cook 3 pancakes over medium heat, plate, and enjoy the Protein Pancakes!