It’s STILL Pumpkin Spice Season people!

With that in mind, I am thrilled to be able to share with you one more very special recipe from a colleague and friend  Danielle Rancourt.

A Sudbury native, Danielle came up with this recipe for Wild Northerner Magazine 

You can find the magazine online here -> m.ag/yL4Q ( shortened URL)

If you like what you see here, head on over to page 42 of the magazine for more of her amazing creations and some very cool pumpkin-related nutrition information 

Pumpkin Protein Pancakes 

You’ll need:

½ cup (123g) egg whites*

½ cup (45g) quick oats

2 Tbsp (30g) pumpkin puree

½ tsp pumpkin pie spice 

Featured Toppings:

2 Tbsp (32g) almond butter

1 tsp (7g) honey, drizzled

Pecans 

Directions

Place a SMALL non-stick frying pan on the burner and set to medium low heat (stovetop 4). While it preheats, blend ingredients (preferably in a magic bullet or small food processor) for 10-15 seconds. Grease hot pan with 1 tsp coconut oil or butter. Pour batter and cook just until flip-able (3-5 mins). Flip carefully. Cook another 15-30 seconds. Do not overcook (this will result in a firm, non-fluffy pancake). Top with your favorite toppings and enjoy this filling pancake for any meal! 

*For a fluffier pancake, add another 1-2 tbsp of egg whites to the batter mixture prior to blending.