Pumpkin Pancakes [& Cinnamon Frosting!]

In my family, epic breakfasts were a weekend staple growing up. Saturdays and Sundays were special occasions where we got to sleep in, watch cartoons, and have my father cook us anything we wanted. Pancakes. Scrapple. Waffels. Sausage. Bacon. Eggs ... Oh, and always the token apple on the side, marinating in syrup and the last thing to be eaten on our plates.

Weekend breakfasts remain somewhat special, so I try to come up with creative ways to have my pancakes, and stay on-plan too.

Alas, my low-carb Pumpkin Pancakes. They are filling, on-plan, and absolutely scrumptious. Topped with my greek-yogurt frosting? Uncanny.

Try them out for brunch today!


Low-Carb Pumpkin Pancakes


- ½ C egg whites (or 5 whites from eggs) - 1 tsp cinnamon - ½ C pumpkin puree - 1 tsp baking powder Optional: 34g (1 scoop) Vanilla Trutein, but will need to add 1/4 C almond milk if added.

1.) Combine ingredients together in a medium sized bowl until well-mixed. **They will seem a bit runny, but the egg whites will make them pancake/crepe-like once they start to cook.**

2.) At medium heat, pour 3-4 inch cakes & flip when done toasted. **You won't need much to make a decent-sized pancake.**

3.) Stack on a plate.

4.) Dress with frosting, sugar-free syrup, applesauce, fruit, or topping of choice!


Cinnamon Frosting


- ½ C plain, low-fat Greek yogurt - 1 tsp cinnamon - Stevia to taste

1.) Combine ingredients in bowl until mixed thoroughly.

2.) Spread over (or plop over top) pancakes.

Coach’s Tip: Make the frosting first, then stick in the freezer to congeal a bit before adding to warm pancakes. Subsequently, make sure you “drain” your yogurt first before spooning out.