per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories from Fat 7
% Daily Values*
Total Fat 0.81
Saturated Fat 0.14
Polyunsaturated Fat 0.03
Monounsaturated Fat 0.03
Total Carbohydrate 35.92
Dietary Fiber 5.33
Vitamin A 79.00%
Vitamin C 5.75%
* Nutritional Values are estimated and may vary
Fall into autumn right with our recipe for Buttermilk Pumpkin Spice Protein Pancakes. Theyâ€™re svelte & fluffy, delicately sweet, laced with seasonal spices, and gushing with pumpkin flavor; plus theyâ€™re lean and nutritious.
Use siggi's PUMPKIN & SPICE flavor (not vanilla as listed).
1. Add 1/2 cup flour, 1 container of siggiâ€™s yogurt, 3 tbsp. egg whites, 1/4 cup canned pumpkin, 1 tsp. baking soda, and 8 shakes pumpkin pie spice to a large bowl. Whisk vigorously and mix together until the batter is smooth and consistent â€” without lumps â€” so that you canâ€™t see any raw flour.
2. Slice up 1/2 banana and fold it into the batter. I personally like to pulverize the banana into mush so that it integrates seamlessly with the pancakes, but chunk them to fit your own taste.
3. Pour the batter evenly into a large frying pan/skillet over low-medium heat. Size of the pancake is up to you â€” the recipe makes enough for 3-4 MONSTER pancakes.
Check occasionally and allow the pancakes to sit until the bottom becomes firm and golden brown. The top may bubble.
4. Once the bottom is firm, delicately flip, press down on top, and allow them to sit for an additional 3-4 minutes. Once the bottom is golden brown, theyâ€™re done.
5. Plate. Eat them as-is, or add walnuts/pecans and drizzle a little honey, agave, or maple syrup on top. If itâ€™s a post-workout meal, the extra sugar accentuates the flavor and can actually help kickstart the growth and recovery process; if the pancakes are a normal meal or snack, hold the sugar and stick with nuts or the plain version.