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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