Maple Pecan Pumpkin Pancakes

Maple Pecan Pumpkin Pancakes

Maple Pecan Pumpkin Pancakes

Pancakes:
3 tbsp. buckwheat flour (can substitute for any flour)
3 tbsp. coconut flour (makes them fluffy)
1/2 tsp. baking powder
2 tbsp. pure pumpkin
1 egg white
1/3 cup unsweetened vanilla almond milk
1 tsp. pumpkin pie spice
1 tsp. walden’s syrup
1/4 tsp. vanilla extract
1 tsp. chopped pecans
Topping:
1 tbsp. all natural creamy peanut butter
1/4 scoop About Time vanilla protein powder
1 tsp. walden’s syrup
2 tbsp. almond milk
Directions: 
– combine pancake batter together and cook on medium heat
– flip pancakes every few minutes (cooking them takes a while as they are very thick)
– mix toppings together and layer onto pancakes
Macros: 416 calories // 44g. carbs // 16g. fats // 23g. protein
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