Pumpkin Walnut Protein Pancakes

It’s still summer – in fact this week it’s supposed to get up to 95 degrees almost every day. But if you live in Minneapolis, or have had similar weather, you might have gotten the itch for fall to start just like me! Every year I have a countdown to when Pumpkin Spice enters the local Starbucks. Not so I can go buy a sugar-loaded, dairy (which I don’t do) beverage, though they used to frequent purchase of mine, but because it means the best vegetables at Farmer’s Markets, pumpkin flavored everything, casseroles, chili’s and soups are anxiously awaiting my kitchen! I also love the creativity that can be involved in breakfasts- it doesn’t have to be boring, and it’s the most important meal of the day! Why not make it delicious?

These pancakes have several variations, and I will post them separately. I ate these every morning this week, and they are gluten free!

Pumpkin Walnut Protein Pancakes
Ingredients:
¼ C canned Pumpkin (Libby’s is great!)
¼ C Egg Whites
1/8 C crushed walnuts
.5-1 scoops of protein powder
2 T Flax Seed (Bob’s Red Mill Ground Flax Seed is my favorite)
2 t ground cinnamon/pumpkin pie spice

Directions:
Mix all items together thoroughly. Pour into a greased skillet on medium heat until you see it firming on one side (it will not bubble like normal pancakes, because these are much more dense), then flip; this will usually be about a minute and a half on each side. Put some coconut oil on them, or a little honey, let it melt, and sprinkle with more cinnamon if you like.

Nutritional Information:
Serving size: 3 medium pancakes
Calories per serving: 292
Carbs: 16 g
Fat: 16 g
Protein: 28 g
Sugar: 5 g
Fiber: 9 g