I know it's not really pumpkin spice season anymore but pumpkin is a great addition to baking. This squash is a great source of fiber, Vitamin K, C, and potassium.
It also helps keep protein pancakes moist and is a great addition to any protein or lower fat baking experiments.
65g All Purpose Baking Flour|
150g Pumpkin Puree
60g Egg whites
100g 2% Milk
20g Vanilla Flavored Whey Protein
1 Teaspoon Vanilla Extract
1 Sprinkle of baking powder and baking soda [each]
1 Pink salt
A generous amount of powdered cinnamon
39g Protein 66carbs 3g fat
In a mixing bowl mix dry ingredients together. Then, add pumpkin, milk and egg whites. Mix until batter becomes slightly uniform and let set. If needed, add more milk if mixture is too dry. From here, sprinkle a generous amount of powdered cinnamon and stir.
Heat up a cast iron or non-stick pan and coat with butter or non-stick spray. Once pan is hot pour batter. Wait until you have bubbles that do not fill and flip. Wait for another 15 - 18 seconds and remove. Serve with butter and cinnamon.