Pumpkin Blueberry Protein Pancakes

I've decided to make Wednesdays a waffle/pancake day. I am a huge waffle and pancake lover. I also love me some eggs, but once in a while, you need a break and a nice treat to start of your day. I start work later on Wednesdays which gives me the perfect opportunity to make a nice big breakfast. Good thing I make my pancakes/waffles gluten free, high in protein, and healthy! This morning, I wanted to combine pumpkin with blueberry and came out with this amazing breakfast which was super filling and delicious! Here is my recipe for Pumpkin Blueberry Protein Pancakes!

Makes 2 servings, or 4 pancakes 

1/4 cup Pamela's gluten free pancake and baking mix 1 scoop Jaime Eason's Lean Body for Her vanilla whey protein (I can honestly say that this is the BEST tasting protein powder I have ever used, and made with clean and simple ingredients!) 1 egg 3 T pumpkin purée 1/4 cup unsweetened almond milk 1/4 cup fresh blueberries Coconut oil for the pan

Mix all the ingredients together except for the blueberries and coconut oil. Add some water until the batter becomes a pancake-like consistency. Then, melt some coconut oil on a skillet over medium heat. Scoop about 1/4 cup of the pancake batter on the skillet and drop in some blueberries while it's cooking. When the top starts to form bubbles, flip and cook for about 3 more minutes. Repeat until all your batter is done! These would also make excellent waffles if that is the route you choose to take. Either way, they are easy and quick to whip up and taste delicious without that heavy carb-flu like feeling after breakfast! 

Hope you all enjoy!