Pumpkin pancakes

Excellent for breakfast or desert at dinner time. Contains 20g of protein per serve and serves 2 (6 pancakes).

Ingredients

1 egg
½ cup cooked pumpkin
1/3 cup flaxseed meal
3 scoops vanilla protein powder
1 tablespoon butter
½ teaspoon vanilla essence
2 tablespoons sour cream
Xylitol (natural sweetener) to taste
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger powder
¼ teaspoon ground clove
¼ teaspoon baking powder
¼ teaspoon baking soda

Method

Blend pumpkin, butter, vanilla and sour cream in a food processor until smooth. In a separate bowl lightly beat the egg, blend into pumpkin mixture. In another bowl mix all dry ingredients together. Combine both wet and dry ingredients, mix well. On a lightly oiled fry pan, pour out about 1/3 cup of batter to make each pancake. Covered mixture can keep for a few days in the fridge.