PB Marshmallow & Pumpkin Protein Pancakes

I have been trying to create tons of new things with the new PB Marshmallow protein powder I got a few days ago. I figured it was about time that I made some pancakes with it! With the addition of pumpkin, I added more than just protein to the batter. It's always fun finding out ways to incorporate veggies and plant products into breakfast foods like mugcakes and pancakes. It just means you never have to feel bad about eating them!




Just as a heads-up, these pancakes do take a bit of time to cook… Maybe around 5-10 minutes, which I think is longer than most pancakes. It's also a good idea to make sure you spray the pan well, otherwise they will start to burn on the outside before they're solid on the inside.

Inside shot of my PB Marshmallow & Pumpkin Protein Pancakes. I topped mine with Justin's vanilla almond butter, sugar free maple syrup, banana slices, and PB Marshmallow-Vanilla Greek yogurt.

Ingredients:

• 1/3 cup old fashioned rolled oats, ground into flour
• 1/2 scoop PB Marshmallow protein powder (Cellulor brand)
• 1/4 cup pumpkin puree
• 2 tbsp vanilla Greek yogurt
• 1/2 banana, mashed
• 2 tbsp egg whites
• 1/4 tsp baking powder

Optional toppings:

• Almond butter
• Sugar free maple syrup
• Banana slices
• PB Marshmallow-Vanilla Greek yogurt (vanilla Greek yogurt mixed with remaining half of PB marshmallow scoop. I did not measure the Greek yogurt, just mixed with whatever was left in my container.)

Directions:

1. Combine all dry ingredients in a bowl.
2. In a separate bowl, mash half the banana. It may be easier to mash if you slice it into smaller pieces first, and then smoosh with a spoon.
3. Add banana, yogurt, pumpkin, and egg whites to dry ingredients and stir.
4. Heat a non-stick pan over medium heat. Coat with cooking spray.
5. Drop batter onto pan, forming into about 4-5 pancakes.
6. Flip when bottom side is set, then continue to cook until other side is firm. 
7. Place onto a plate and add desired toppings.