¾ cup (90g) flour (oat, whole wheat, all-purpose)
1 scoop (32g) Ascent Whey Strawberry
¾ cup (180g) canned pumpkin puree (applesauce, greek yogurt, mashed banana can be substituted)*
2 (96g) egg whites (or 1 whole egg)
¼ cup unsweetened almond milk (or preferred milk)
¼ tsp. Salt
½ tsp. Baking powder
Peanut butter for topping
¼ cup fresh strawberries
2 tbsp. Sugar free maple syrup (regular syrup or honey work too!)
½ tbsp. Corn starch
*The canned pumpkin puree helps keep these pancakes super moist and fluffy. You don’t taste the pumpkin, but if you prefer you can substitute for mashed banana, applesauce, or even Greek yogurt.
Preheat the pan or griddle to medium/high heat. Mix flour, protein powder, salt, and baking powder in a large bowl.
Add egg whites, pumpkin puree, and almond milk. Gently fold together until a smooth pancake batter is formed.
Spoon batter onto pan to make 8-10 small pancakes. May need to cook in two batches depending on the size of your cooking surface.
Cook for about 2-3 minutes, flip, and cook another 2-3 minutes.
For the strawberry sauce, microwave strawberries for about 30 seconds. Mash with a fork, then add maple syrup and cornstarch. Let sit for about 5-10 minutes to thicken.
Top pancakes with a drizzle of peanut butter and strawberry sauce. Enjoy!
NUTRITION (Per Serving, Pancakes Only)
275 calories, 24 protein, 38 carbs, 2 fat, 4 fiber, 2 sugar