transfer the pumpkin to a blender. Add the
nutmeg and cinnamon. Blend the pumpkin into a puree, adding a little water to thin.
Keeping the blender on, add the protein powder. Continue to add water to thin out the
mixture if necessary.
2
In a mixing bowl, mix the flour and baking powder. Next, slowly fold one cup of the
pumpkin puree into the flour mixture (freeze excess puree for later use). If the mixture is
too thick, add a small amount of water to thin, but be careful not to thin too much.
3
Preheat a nonstick skillet to medium-high heat. When ready, pour portions of the batter
onto the surface of the skillet to create small or large pancakes, whichever you desire.
Test the underside before flipping; if you gently lift a side batter runs off, don’t turn yet.
Once holes form on top that look mostly dry, it should be safe to flip. Divide equally and
top lightly with sugar-free maple syrup.
