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Low Carb Pumpkin Spice Pancakes

Everyone is going nuts over Pumpkin Spice! Maybe it's just that spooooky time of year :) Or maybe it's the delicious warming fragrances and tastes you experience when cooking with these spices. Either way, you're in for a treat. Another fantastic recipe from Nicole Frain from Clean Treats.

1 serve of 3 Pancakes

--Pumpkin Spice 1 tsp Cinnamon 1 tsp Nutmeg 1/2 tsp Ground Cloves 1/2 tsp Ground Ginger --Pancakes 1/4 cup Protein Pancake Mix (30 g) 2 egg whites, or 1 medium egg (50 g) 50mL of low-fat milk of your choice 1 heaped tablespoon of cooked, pureed pumpkin. 1-2 teaspoons of Pumpkin Pie spice

--Step 1: Mix Combine all the ingredients in a bowl. Using a whisk, mix thoroughly. Let the mixture sit for 5 minutes to thicken slightly. --Frying Pan Preparation Lightly spray a frying pan with oil. Heat until almost smoking – this seals the pan and prevents sticking! Once hot, turn to a low heat and wait for 30 seconds. --Step 2: Pour Spoon the mixture into a non-stick pan on a low heat, forming 3 pancakes approx. 10cm in diameter. --Step 3: Flip Once bubbles appear, flip each pancake and cook for an extra 30 seconds or until golden brown. --Storing your Protein Pancakes Once cooked and cooled, keep refrigerated at 1-4°C. Consume within 5 days or freeze for up to 3 months. Store any unused mix in a cool dry place.

What is Pumpkin Spice? Pumpkin spice is a very American spice mix which is mostly used in Pumpkin Pie. It's kind of similar to the "Mixed Spice" you've probably got stashed at the back of your pantry, but the flavour is slightly different. Generally speaking, it's a blend of ground cinnamon, cloves, ginger and nutmeg. Check out this awesome Protein Pancakes variation by Nicole from Clean Treats. A perfect Halloween morning breakfast treat :) Nicole has decorated these with maple syrup, cacao nibs and topped with pecans, but you can do what ever you think looks nice!