Ideal Protein Pumpkin Pancakes

Pumpkin Pancakes

1 IP Crispy Cereal
1IP Butterscotch Pudding
2 t. baking powder
1 t. pumpkin pie spice (or to taste)
4 to 5 T. water (enough for desired consistancy)
2 egg whites (one egg white for each serving)


In a magic bullet or blender, add crispy cereal, pudding and baking powder, and spices and blend. Divide in half (this is two servings) and save other half for another day.

To half of the mixture add one egg white and enough water for pancake consistancy (around 4 to 5 T.)

Spray non stick pan with Pam and cook over a medium low heat. This will make two good sized pancakes. Serve with Walden Farms Pancake syrup and sprinkle with more pumpkin pie spice if desired.

Alternatives: Use banana pudding or blueberry pudding and take out the pumpkin pie spice. You could use Walden Farms blueberry pancake syrup for the blueberry pancakes!

Average: 3.5 (6 votes)