Fall Breakfast: Pumpkin Protein Pancakes

Last night was chilly enough I pulled up a light blanket. I am so ready for fall. I want to wear my sweaters, curl up with a quilt on the couch, make casseroles, heck I'll even rake leaves with enthusiasm. Summer is officially over next week but this means nada in Southern California. I watched the weather last night and by Wednesday we will be in the high 90's again Grrr. Well eating these for breakfast made me feel fall-ish at least for the morning...

Shelly's Pumpkin Protein Pancakes

1 Egg, beaten
1/4 cup Pumpkin Puree (not pie filling)
1 scoop Vanilla Protein Powder
3 Tablespoons Multigrain Pancake Mix
1 Tablespoon Almond Meal
3 Tablespoons Sugar Free Torani Syrup (any flavor I used SF Caramel)
1/2 teaspoon Pumpkin Pie Spice
Optional: 2 Tablespoons Chopped Pecans

Mix all ingredients together. Spray pan with non-stick spray. I do 4, heaping-ish Tablespoons at a time. Makes 3" pancakes. Cook on low till golden, flip, pat flat, cook till done. Keep warm in low oven till all batter is used. Serve with warm Sugar Free Maple Syrup or smear some Almond Butter, Ricotta Cheese, or Cream Cheese in the middle of 2 and wrap in foil for a yummy Breakfast on-the-go.

Eggface Pumpkin Recipe Round-up:

Shelly's Pumpkin Protein Mini Muffins
Shelly's Pumpkin Spice Protein Ice Cream
Shelly's Pumpkin Protein Souffle
Shelly's Pumpkin Banana Protein Shake
Shelly's Great Pumpkin Hot Cocoa
Shelly's Pumpkin Protein Pudding
Shelly's Iced Pumpkin Spice Latte
Shelly's Pumpkin Praline Ricotta Bake
Shelly's Mini Fall Spice Protein Donuts
Shelly's Pumpkin Ricotta Pancakes
Shelly's 5 Minute Pumpkin Spice Protein Cake

More Fall Recipes