Pumpkin ProCakes
10
Minutes Prep Time
15
Minutes Cook Time
2
Servings
INGREDIENTS
2 ½ cups flour (½ white and ½ whole wheat)
1 scoop unflavored protein powder
2 ½ teaspoons baking soda
2 ½ heaping teaspoons baking powder
1 ½ teaspoons salt
2 eggs
2 ½ cups low-fat or reduced fat milk
1 ½ teaspoons vanilla
6 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
Splash of vegetable oil
INSTRUCTIONS
Combine all dry ingredients and mix together.
Add wet ingredients and whisk until just combined (don’t over mix the batter or it will cause your pancakes to be dry and chewy).
Heat skillet to medium-hot heat.
Use nonstick cooking spray to coat skillet and let skillet heat up for 1-2 minutes.
Drop desired amount of batter onto hot skillet and cook until bubbles form.
Flip when there are equal bubbles throughout the pancake. Cook another minute before done.
NOTES
A Florida Athletics Dietary Nutritionist (works with UF athletes as a sports performance nutritionist) contributes to this series, so these recipes are not only quick but super healthy.
