This recipe was way too good not to share!

A couple of days ago, I was on the hunt for some canned pumpkin to make my favorite pumpkin protein pancake recipe. I found the canned food aisle and right as I went to grab the pumpkin, I noticed this lovely can of No Sugar Added Apple Pie Filling. The sugar is very low, only 5g per serving, so I decided I would give it a try to shake things up. The only downside to the filling is that it is sweetened with Splenda, it would be perfect if only they would have used Stevia :)  The pancake was amazing, it turned out to be one of my best yet! This was the perfect treat to get the fall season started!

Apple Cinnamon Spice Protein Pancake - 1 serving:

• 1 scoop protein powder - I am currently using Naturade Non-Soy Veggie protein powder plain, but vanilla or chocolate will work wonderfully 
• 3 tbsp egg white
• 1/3 cup of Comstock No Sugar Apple Filling 
• 1 tbsp unsweetened cocoa powder
• Cinnamon to taste - I use about a 1/2 tsp
• Dash of Pumpkin spice
• 1/4 tsp vanilla extract 
• Sweetener to taste - I use 8 drops of liquid stevia
• Dash of baking powder - less than 1/2 tsp
• 1/4-1/2 cup of water depending on how dry the batter is
• 1/2 tbsp quinoa flour

Nutritional:
Fat: 2g
Calories: 200g
Carb: 17g
Protein: 26.5g
Sugar: 5g
*The nutritional breakdown is an estimate based on the specific ingredients that I use in my recipes. The breakdown for your recipe may vary slightly depending on the ingredients that are used.
 

Set your stove to medium to medium-low heat, preheat frying pan. Heat will vary depending on the type of stove you are working with. I have a gas stove, so my stove top gets very hot and cooks my food very quick. Once the pan is hot, coat pan with cooking oil of choice, I use coconut oil. Pour the batter into the pan, it will either make one large pancake or you can choose to break them up into two cakes. Cook pancakes for a couple minutes on both sides until brown, flipping once.