Vegan Pumpkin Protein Pancakes

Servings: 1

Ingredients:

• 3 tbsp almond flour 

• 1 tbsp coconut flour 

• 1 serving vegan protein powder 

• 1/4 cup unsweetened nut milk (you may need an extra splash!) 

• 1/4 cup canned pumpkin puree 

• 1 tsp vanilla extract 

• 1 tsp baking soda 

• sprinkle of cinnamon

  Topping Ideas:

• Nut butter

• Syrup Syrup (go for sugar-free if you’re trying to keep sugar low)

• Coconut flakes

• Berries

• Banana

• Literally any fruit you have in the fridge

• Coconut yogurt

• Coconut whip cream

  Directions:

• Add all the ingredients in your blender or food processor and blend until smooth and free of lumps

• In a pan on medium-low heat, add coconut oil or spray with cooking spray

• Once the pan is hot, pour your batter into 2 pancakes

• Cook for approximately 60 seconds on each side, and test that they have cooked all the way through by poking with a fork before removing them from heat

• Cover with your toppings and enjoy!

Nutritional Info (without toppings):

• Protein: 33g

• Fat: 30g

• Carbs: 32g

• Fibre: 14g

• Cals: 503