Pumpkin Pancakes
Light and fluffy vegan and gluten free pancakes packed with protein and flavor! Great for breakfast or a protein packed afternoon snack.
Ingredients
- 1 cup gluten free all purpose flour
- 2 scoops vanilla protein powder
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tbsp pumpkin pie spice
- 2 tbsp avocado oil or melted coconut oil
- 1/2 cup pumpkin puree roasted or from BPA free can
- 2 tbsp maple syrup
Instructions
- Combine gluten-free flour, baking powder, salt and pumpkin pie spice in a bowl.
- In a separate bowl, combine the unsweetened almond milk, oil, pumpkin puree and maple syrup.
- Add the liquid mixture into the dry mixture and stir until just combined. Don’t overmix.
- Heat cast iron skillet or griddle over medium heat. Brush with a little coconut or avocado oil.
- Pour or scoop batter onto griddle to form circles about 4 inches in diameter. Cook until bubbles appear on surface. Slide spatula under pancake and flip it over. Cook other side about 2 minutes or until golden brown.
- Enjoy immediately or cool on wire rack and store in covered container in fridge for up to 5 days.
Notes
- Vegan, gluten, dairy and soy free
- Use organic ingredients when possible
- Delicious topped with your choice of nut butter and fresh berries, pomegranate seeds or dried goji berries. Add a swirl of maple syrup if you desire more sweetness.
- Reheat nicely in the toaster or toaster oven.
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