½ cup liquid egg whites
¼ cup canned pumpkin purée
2 tablespoons cinnamon or vanilla protein powder
1 tablespoon coconut flour
Stevia to taste (OR APPROX 15 liquid drops)
½ teaspoon pumpkin pie spice or cinnamon
¼ teaspoon baking powder
Nonstick coconut oil cooking spray
- In a medium bowl, stir together all ingredients until smooth. Let sit for a couple minutes to let the coconut flour absorb the liquid.
- Heat a medium-sized pan over medium-low heat. Coat with cooking spray. Spoon batter onto pan three to four times and cook for 2-3 minutes, then flip and cook until golden and done in the middle.
- Top with syrup, coconut whipped topping or drizzle with cashew butter and cinnamon.
Prep time: 5 min
Cook time: 4 min
Yield: 1 serving