- 4 large eggs
- 1/3 cup Pumpkin Puree
- 1/4 cup Almond Milk unsweetened
- 1/2 cup protein powder
- 1 tablespoon olive oil
- 1 tablespoon Sugar-Free Maple Syrup
- 1/2 cup almond flour
- 1 teaspoon Baking Powder
- 2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- 1 – 2 tablespoons Water
In a large bowl, whisk together eggs, pumpkin puree, almond milk, protein powder, olive oil and sugar-free maple syrup.
Add remaining dry ingredients and mix well, until you have a smooth texture.
If you would like a thinner batter, add 1-2 Tbsp of water.
Spray griddle with non-stick spray if needed.
Pour ¼-⅓ cup of batter on a skillet or griddle, over medium heat. Cook for approximately 3 minutes on each side or until they are golden brown.
Remove from the griddle and serve warm.
Make as many pancakes as the recipe will create. Divide batch into 3 servings.
Recipe makes 3 servings.