By Spencer Miller, The MacroChef 

These moist and fluffy pumpkin pancakes will be your go-to breakfast this fall. Packed with protein from XTEND Pro, these pancakes deliver on flavor and macros for a guilt-free treat.

Ingredients

  • ¼ cup (30g) all-purpose flour
  • 1 scoop (33g) XTEND Pro Vanilla Ice Cream
  • 1 tbsp (7g) coconut flour
  • ⅓ cup (75g) canned pumpkin puree
  • 1 whole egg
  • ¾ tsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp pumpkin pie spice
Optional Toppings
  • Pumpkin peanut butter (1 tbsp peanut butter mixed with 2 tbsp pumpkin puree and sweetener to taste)
  • Sugar free maple syrup

Notes

*Coconut flour can be substituted for another 2 tbsp (15g) all-purpose flour.

Instructions

  1. Preheat the pan to medium/high heat. Add all ingredients to a bowl and gently stir together until a smooth batter forms.
  2. Spray the pan with nonstick spray. Use a spoon to make 4-5 medium sized pancakes. May need to cook in two batches depending on the size of the pan.
  3. Cook for 3-4 minutes per side or until golden brown. Top with pumpkin peanut butter and sugar free maple syrup, or any other desired toppings. Enjoy!

Yield: 1 serving.

Nutrition (pancakes only): 360 calories, 36 grams of protein, 38 carbs, 7 fat