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Pumpkin Pancakes

My FAVORITE post-workout breakfast.

Mix together in a small container: One can (3.5 cups) – Pumpkin Puree One dozen (33g) – Eggs 4 Tbsp – Flax Seed Meal 3 Tbsp – Coconut Flour 1 Tsp – Baking Soda

Topping (included in macro count): 2 Tbsp (24g) – Powdered Peanut Butter (PB2, no water)

Instructions: Mix the dry ingredients and wet ingredients separately, then fold the ingredients together. I keep the mix in one container and use a 1/3c measuring spoon to make three pancakes every morning and top the three of them with 24g of PB2! Another option is to combine the PB2 with 1 TBSP of almond butter – that’s the best mixture to top these with or even honey.

Macros (recipe makes 5 servings): 1 Serving = 1c of mix (I generally use 1/3c and make 3 pancakes) 176 – Calories 4g – Fat 26g – Carbs 18g – Protein 5g – Sugars

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