I am always searching for the perfect pancake.

These are so divine! Light, airy, gluten-free, and so simple you can whip them up in minutes.

The added protein keeps you satiated without weighing you down.

Such a delicious way to start the morning.

Pumpkin Power Pancakes

1 egg & 3 egg whites
1/4 cup raw, canned pumpkin
2 Tbs ground flax seed
1 tbs vanilla protein powder (I like Select Whey by Designs for Health)
1 tsp cinnamon
1 tsp maple syrup
1 tbs coconut oil

In a blender, add all ingredients except the coconut oil. Blend well. The batter will be thinner than a regular pancake batter. Heat a skillet on medium heat, add 1/2 the coconut oil and let melt evenly. Pour 1/2 the batter into pan to make one pancake. Let cook until you see bubbles form on the top, flip and cook through. Remove cooked pancake to a plate, and repeat using the remainder of the batter.

At this point, you can top your pancakes with anything you desire. I topped mine with 1/2 a sliced banana, a drizzle of maple syrup and crushed almonds. So good!

Serves 1