– 4 eggs
– 1/2 cup pumpkin purée
– 3 scoops HLTH Code Creamy Vanilla
– 3 teaspoons pumpkin pie spice
– 1 teaspoon baking powder
– 1/4 teaspoon cinnamon
– 1 Tablespoon melted butter
Pour 1/4 cup of batter onto a lightly greased skillet (we use butter). Carefully flip when edges start to dry.
Makes 8-10 pancakes.
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