Low Carb Pumpkin Pancakes
1 scoop Pumpkin Pie whey protein
8 oz. Muscle Egg (cake batter)
100 g. Pumpkin Puree
1 tsp. Baking Powder
1 tsp. Cinnamon
Icing: pumpkin pie whey mixed with water.
Blend ingredients together in a bowl or blender.
Heat a non stick skillet on medium heat.
Pour batter into pan (pancake size).
Cook for 5 mins on each side.
Top with protein icing.