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@snake.viral110: ##BalliBotMogis #TrendingReels #TrendingReels #Foryoupage ##FYP #FYP #ViralTik Tok #AITrend #MillionViews #TechMagic #SmartBot #RobotVibes #Innovation

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Tuesday 15 September 2026 15:23:54 GMT
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pumpkin protein pancake bowl, like fall in a bowl 🧡 easy, fluffy, ready in less than 10 minutes and over 20g protein to start the day. As a dietitian, I top it with Greek yogurt mixed with a little pumpkin pie spice & pumpkin seeds (for magnesium). Recipe below ⬇️ or grab it here: https://mallorythedietitian.com/pumpkin-protein-pancake-bowl/ INGREDIENTS ~Wet~ • 2 egg whites • ¼ cup pumpkin puree • 2 Tbsp milk  • 1 Tbsp pure maple syrup • 1 tsp vanilla extract ~Dry~ • ¼ cup oat flour • 2 Tbsp vanilla protein powder (I use Truvani plant-based) • 1 tsp baking powder • ½ tsp pumpkin pie spice DIRECTIONS • Combine the dry ingredients to a glass container or glass mixing bowl. Mix to combine. I suggest using a bowl that holds 4 cups (32 oz).  • Add the wet ingredients including the egg whites, pumpkin puree, maple syrup, vanilla, and milk. Whisk to combine. • Push down the sides with a spatula as needed. Microwave for 3-3.5 minutes or until the pancake bowl is fully set. Let it sit in the microwave for an extra 2-3 minutes. Add your favorite toppings!  • If you want to cook them in the oven, preheat oven at 350°F and bake for 15-20 minutes or until a toothpick comes out clean when inserted in the center. STORAGE • You can store the batter in the fridge for up to 1-2 days. The baking powder will start to lose some of its leavening properties as it sits, so the pancake won’t be as fluffy. An alternative is to combine the dry ingredients and store them in a jar. Then, when you’re ready to make the it, you can add the wet ingredients.  • Once cooked, you can store them in an airtight container in the fridge for up to 3-4 days. NUTRITION •305 cal, 22g protein, 47g carb, 5g fiber, 4g fat Follow for more healthy recipes!  Celebrate the small wins.
pumpkin protein pancake bowl, like fall in a bowl 🧡 easy, fluffy, ready in less than 10 minutes and over 20g protein to start the day. As a dietitian, I top it with Greek yogurt mixed with a little pumpkin pie spice & pumpkin seeds (for magnesium). Recipe below ⬇️ or grab it here: https://mallorythedietitian.com/pumpkin-protein-pancake-bowl/ INGREDIENTS ~Wet~ • 2 egg whites • ¼ cup pumpkin puree • 2 Tbsp milk  • 1 Tbsp pure maple syrup • 1 tsp vanilla extract ~Dry~ • ¼ cup oat flour • 2 Tbsp vanilla protein powder (I use Truvani plant-based) • 1 tsp baking powder • ½ tsp pumpkin pie spice DIRECTIONS • Combine the dry ingredients to a glass container or glass mixing bowl. Mix to combine. I suggest using a bowl that holds 4 cups (32 oz).  • Add the wet ingredients including the egg whites, pumpkin puree, maple syrup, vanilla, and milk. Whisk to combine. • Push down the sides with a spatula as needed. Microwave for 3-3.5 minutes or until the pancake bowl is fully set. Let it sit in the microwave for an extra 2-3 minutes. Add your favorite toppings!  • If you want to cook them in the oven, preheat oven at 350°F and bake for 15-20 minutes or until a toothpick comes out clean when inserted in the center. STORAGE • You can store the batter in the fridge for up to 1-2 days. The baking powder will start to lose some of its leavening properties as it sits, so the pancake won’t be as fluffy. An alternative is to combine the dry ingredients and store them in a jar. Then, when you’re ready to make the it, you can add the wet ingredients.  • Once cooked, you can store them in an airtight container in the fridge for up to 3-4 days. NUTRITION •305 cal, 22g protein, 47g carb, 5g fiber, 4g fat Follow for more healthy recipes!  Celebrate the small wins.

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