Our favorite healthy foods are the ones that trick us! That is right, like delicious pumpkin pancakes that are gluten-free and have minimal calories. This recipe is one Tristan whipped up while Becky was out-of-town (boredom in the Fouard household = food experiments). This is a great recipe for when you are craving something bad, but want to remain “good,” and committed to your health goals!
Grab a skillet, the ingredients below and get to cooking!
Servings: 2 Large Pancakes
Calories: 380 calories for 2 pancakes without toppings (with all optional add on’s & toppings 720 calories)
Ingredients: 
- 1/2 cup of pure, 100% pumpkin
- 1/2 cup of egg whites
- 1 tablespoon of chia seed
- 1 teaspoon of vanilla extract (or to taste)
- Cinnamon & nutmeg (to taste)
- 1 scoop of vanilla whey protein
Optional: 2 tablespoons of flaxseed flour and 1 whole egg if you want a thicker, more fluffy pancake
Great toppings:
- Any kind of nut butter (almond butter is our favorite)
- If you are not worried about the calories, melt a tablespoon of coconut oil and drizzle it on top with cinnamon and nutmeg (let them melt together)
Directions: Mix the egg whites, vanilla extract, chia seed and pumpkin in a bowl with a fork to break up the contents. Then, add your whey protein, nutmeg and cinnamon. Mix well and gauge the amount of nutmeg and cinnamon based on taste. Heat up a skillet with some extra virgin olive cooking oil, or coconut oil. Pour half of the bowls contents on the skillet and flip when the top of the matter is bubbly and starting to get solid. Flip, cook all the way and then remove. Repeat these steps for your second pancake.
Without optional ingredients and toppings
For the optional toppings, put the coconut oil in the skillet once the pancakes are cooked. While the oil melts, sprinkle cinnamon and nutmeg on the top of your pancakes. Once the oil is melted, drizzle it over the top of the pancakes.
With toppings and optional ingredients
Fouard Fitness 