What better way to celebrate Autumn than with some warm, moist pancakes? FlapJacked Protein Pancakes has this UH-mazing recipe that combines all of our favorite fall flavors into one delicious breakfast (or breakfast for dinner) staple.
Check out this recipe and more yummy protein filled recipes here!
1 cup FlapJacked Cinnamon Apple Protein Pancake Mix
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp baking powder
1/2 cup canned pumpkin
3/4 cup fat free milk
1/2 tsp vanilla extract
1 Large Egg
In medium bowl, combine dry ingredients.
In another bowl, combine remaining ingredients.
Add in dry ingredients and mix well.
Let sit 3-5 minutes while you turn griddle onto low heat (275 – 285 degrees). (batter will start to form bubbles and thicken.) Use a 1/4 measuring cup to pour batter into 12 pancakes. (may need to cook in two batches) Let cook until no more bubbles are forming in the center and the edges look dry.
Flip and cook other side until golden brown. (About 3 minutes per side)
Serving Size: 3 pancakes (4 servings)