Here's how to make tasty pancakes with the Pumpkin and Carrot Protein Velouté:

1.Pour egg whites into a bowl, add two teaspoons of honey and mix with a whisk to incorporate air.
2. Sift in the flour and mix until smooth and lump-free.
3. Add the Pumpkin and Carrot Protein Velouté and Greek yogurt and incorporate all the ingredients with movements from the bottom to the top.
4. Add lemon and baking soda to the mixture.
5. Proceed by oiling a nonstick frying pan and as soon as it is hot pour in the pancake batter, helping yourself with a ladle. When the first bubbles begin to form turn the pancakes over and cook them on the other side.
6. Serve the pancakes still warm, accompanied by maple syrup or fresh fruit.