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These Pumpkin Spice Pancakes are the perfect sweet and delicious fall breakfast, snack or brinner (breakfast for dinner).
Pancakes – the ultimate weekend breakfast! Unfortunately, they often contain lots of sugar, fat and white flour. Try our healthier take on the classic – gluten-free, vegan and packed with superfood protein! Plus, they taste like pumpkin pie. Perfect for fall and winter!
The protein we're using in this recipe is the Plant Protein Mix, a blend of rice- and pea protein, lucuma, maca and banana. It contains all essential amino acids and 60% highly absorbable protein.
PUMPKIN SPICE PANCAKES
2 tbsp Plant Protein Mix
2 cups oats
2 tbsp cornstarch
2 cups plant-based milk (we love almond milk)
⅓ cup pumpkin puree
¼ cup maple syrup
1 tbsp pumpkin pie spice
1 tsp baking powder
Blend all of the ingredients until smooth.
Let the batter sit for a couple minutes to thicken.
Heat up a non-stick skillet (optional: use some coconut oil) and use approximately 1/4 cup of batter for one pancake.
Cook on both sides and repeat with the remaining batter.
Stack the pancakes up, add your favorite toppings and enjoy!
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* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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