Kara Corey, RD
4
5 minutes
2 minutes
236
American
Breakfast
You're going to love these High Protein Pumpkin Pancakes. Brought to you by our favorite Registered Dietician Kara Corey RD, MA.
1 scoop MTS Machine Whey Vanilla Ice Cream Protein
½ cup pumpkin
½ tsp. cinnamon
½ tsp. baking powder
2 egg whites
½ cup water
2 tbs. Better Stevia Liquid
1 cup MTS Machine Whey Vanilla Ice Cream Protein
½ cup brown sugar
¼ cup Splenda Allulose
½ cup of unsalted butter
1 tsp. maple extract
½ cup of water (adjust as needed for desired consistency)
Mix all ingredients in a blender.
Spray griddle with Pam spray.
Pour ¼ batter onto griddle.
Cook until brown on the bottom then flip and cook until brown again.
Repeat for rest of batter.
In a medium saucepan, melt the butter over medium heat.
In a bowl, mix the protein, brown sugar and Splenda Allulose.
Gradually add the dry mixture to the melted butter, stirring constantly to prevent lumps.
Next, add in the water and the maple extract, stirring constantly. Make sure it’s well combined and very smooth.
Lower the heat, simmer the mixture and cook for about 5-7 minutes, stirring occasionally until the syrup thickens.
Allow syrup to cool slightly before pouring into a bottle. Store in the refrigerator for up to a week.
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