Pumpkin Pancakes

I am obsessed with pancakes, I make them everyday. I’m always trying different recipes and this is one of my absolute favourites. These are super quick and easy to make, gluten free, low carb and high protein pancakes so give them a try.

Pumpkin is extremely high in fibre so tread carefully if you have IBD. Pumpkin also packs an abundance of disease-fighting nutrients, including potassium, pantothenic acid, magnesium, and vitamins C and E making pumpkin a “Superfood”.

Directions: 1 cup of canned pumpkin, 2 eggs, 3/4 cup egg whites, nutmeg and cinnamon. Mix into bowl and cook as pancake.
Calories: 380

36g Protein
21g Carbs
14g Protein

(35g Blueberries added to top)

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