Pumpkin Protein Pancakes, DD Scrambled Eggs, Coffee
Servings 2
Calories 434kcal
Ingredients
Coffee
- Coffee brewed using your preferred method
- Creamer optional
- Sweetener optional
Pumpkin Protein Pancakes
- ½ cup Gluten free flour
- ½ tsp Baking powder
- ½ tsp Pumpkin pie spice
- 1 scoop Vanilla protein powder
- ½ cup Pumpkin puree
- 1 Egg
- 1/2 TBSP Greek yogurt
- 1 tsp Vanilla extract
- 1 tsp Maple syrup
- ¼ cup Almond milk as needed for batter consistency
- Extra virgin olive oil for cooking
- 1/4 cup Pecans chopped optional
- Maple syrup optional
Scrambled Eggs
- 2 Eggs
- 2 Egg whites
- Black pepper to taste
- 1 tsp Extra-virgin olive oil
- ½ cup Poblano pepper diced
- 1 tsp Parmesan cheese grated
Instructions
- Brew and prepare the coffee to your liking.
- In a medium bowl, whisk together the flour, protein powder, baking powder, and pumpkin pie spice. In a separate bowl, whisk together the pumpkin puree, egg, almond milk, yogurt, maple syrup, and vanilla extract.
- Heat a skillet over medium heat. Lightly drizzle with olive oil. Place ¼ cup of batter per pancake. Cook for 2–3 minutes, until bubbles form and the edges begin to set. Flip and cook for another 2–3 minutes, until golden and cooked through. Repeat with remaining batter. Drizzle with maple syrup and top with nuts optional.
- In a bowl, whisk the eggs, egg whites. Season with black pepper.
- Heat a drizzle of oil in a nonstick pan over medium heat. Saute the poblano pepper until tender. Pour in the egg mixture and gently stir with a spatula until the eggs are scrambled and set.
- Serve the pancakes with scrambled eggs topped with parmesan, and coffee.
Nutrition
Calories: 434kcal | Carbohydrates: 45g | Protein: 31g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 202mg | Sodium: 318mg | Potassium: 578mg | Fiber: 5g | Sugar: 17g | Vitamin A: 484IU | Vitamin C: 36mg | Calcium: 297mg | Iron: 3mg