Pumpkin Spice Pancakes Recipe

For some reason, any time I make a healthy pancake for my husband, it comes out round, perfect, and fluffy. Any time I make one for myself, it barely holds its shape, or sticks to the pan, or remains too dense. I can only attribute this failure to cooking when I'm hungry, and I don't take the time for my own food that I do for my husband's. Today I remedied this failure, and kept making smaller and smaller pancakes until they came out right. YAY pancake breakfast!

They were delicious, by the way. I'm gonna share my recipe here, because everyone deserves to enjoy light, healthy, delicious breakfasts all through fall, without turning to the sugar laden atrocities that emerge from Starbucks. (Maybe I'm just bitter they don't have a "skinny" pumpkin latte.)

The following recipe has approximately 290 calories (plus 10 for the chocolate sauce), and 24 grams of protein, and 25 grams of carbs.

Pumpkin Spice Protein Pancakes with Ginger Chocolate Sauce

1/2 cup canned pumpkin (not pumpkin pie filling, just the pumpkin)
3 egg whites
1/4 tsp vanilla
1/2 cup water
1 tsp baking powder
1/2 - 1 tsp pumpkin pie spice (to taste)
Pinch ground clove
1/3 cup oatmeal (ground fine to flour texture)
1/2 Scoop Syntha6 Isolate vanilla protein powder
Pam cooking spray

1. Blend together dry ingredients
2. Blend together wet ingredients
3. Blend together wet and dry ingredients
4. Heat a nonstick (if you have one) pan, or a nonstick griddle, or generously coat a cooking pan with Pam.
5. Pour pancake batter, flip pancakes after they begin to bubble, remove from heat after each side has browned and crisped.

To make ginger chocolate sauce, combine:
2/3 cup water
3 packets stevia
1 tablespoon Hershey's unsweetened chocolate powder
Two dashes dried ground ginger

Allow to boil, then lower heat and continue to reduce liquid as you cook the pancakes. After pancakes are finished, pour chocolate sauce over pancakes and enjoy!