1 cup flour (GF-optional)
(1/2 scoop Vega Vanilla Protein Powder)
¾ cup almond milk + 1 Tsp lemon juice
1/3 cup pumpkin puree1 Tbsp Earth Balance or coconut oil
1 Tbs cinnamon
1/2 tsp pumpkin pie spice/ nut meg
1 tsp baking powder
½ tsp baking soda
pinch of salt
drop of vanilla extract
Mix flour, (protein-optional), baking soda, baking powder, and spice in a bowl.
Stir in pumpkin, and slowly pour in milk and lemon juice.
Spray pan with coconut oil spray. Pour batter onto the skillet warmed at medium heat. Once the first side starts to bubble, it’s ready to flip. Ready with pancake is slighty browned and cooked through.
Top with cinnamon, walnuts, and maple syrup
Can freeze leftovers, and re-heat