Cocoa Pumpkin Pancakes

Pumpkin, chocolate, pancakes… a combination made in heaven! Bursting with fall flavor, protein and fiber, too! It's a great way to get some “hidden” protein into your diet. Wondering the trick for perfectly cooked pancakes? Heat slowly over even heat. Try topping these delicious cakes with sugar-free chocolate chips and syrup. Fats to spare? Load them up with a little butter, or serve with a side of bacon. YUM!  

MACROS PER SERVING SIZE: 

CALORIES: 198

PROTEIN: 17g

CARBOHYDRATES: 30g

FATS: 3g

FIBER: 6g 

SUGAR: 6g

Recipe & photography by Heather Dahlenburg 

  • 1 Scoop NLA for Her Chocolate Eclair Her Whey
  • 1/2 Cup Pumpkin Puree
  • 1/2 Cup Oats
  • 2 Egg Whites
  • 1 Teaspoon Cocoa Powder
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Tablespoon Sugar Substitute (Truvia)
  • 1/2 Teaspoon Cinnamon
  • 1/4 – 1/2 Cup Water (add to desired consistency)

  1. Combine ingredients in blender.

  2. Pulse until smooth.

  3. Warm skillet over medium heat. 

  4. Spray pan with nonstick cooking spray.

  5. Add ¼ cup batter to the pan at a time. 

  6. Flip when bubbles form on the top of the pancake.

  7. Repeat, serve and enjoy!