¼ cup + 2 tbsp. whole wheat flour*
1 scoop Ascent vanilla whey protein powder
1/2 tsp. baking powder
pinch of cinnamon
pinch of salt
1 whole egg
1/2 cup canned pumpkin puree (not pie filling)
2 tbsp. milk (I used unsweetened almond)
1/2 tbsp. white chocolate chips (optional, but delicious!)
White Chocolate Frosting
1 tbsp. sugar free white chocolate pudding mix (found in baking aisle)**
1/4 scoop Ascent vanilla whey protein powder
1/2 cup plain, nonfat Greek yogurt
white chocolate frosting
1 tsp. vanilla extract
white chocolate chips
*Can sub oat flour or other preferred gluten free flour, if desired
** If you are unable to find white chocolate pudding mix, you can alternatively add some melted white chocolate chips.
Preheat pan or griddle to medium/high heat.
Mix all dry ingredients in a bowl.
Add egg, pumpkin, and milk. Gently mix again until a smooth batter forms. Add white chocolate chips and mix.
Spray pan with nonstick spray.
Spoon batter evenly onto pan to make 4 medium sized pancakes. Cook for about 2-3 minutes per side.
Once done cooking pancakes, add all white chocolate frosting ingredients to a bowl. Whisk together until well combined.
Layer pancakes with white chocolate frosting. Top with remaining frosting. If desired, finish with more white chocolate chips and pecans.
Nutrition (pancakes +frosting): 540 calories, 54g protein, 59g carbs, 9g fat, 10g fiber, 14g sugar
Recipe created by: Macro-Chef