Pumpkin [Protein] Pancakes

Pumpkin [Protein] Pancakes
(makes 4)

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.
Mix well
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


Vegan Gluten free Protein Pancakes


Lately I’ve been getting my workouts in early, and I’m usually starving by the time I get home.  These pancakes are the perfect post-workout snack to satisfy your hunger and give you the protein your body needs. 

Vegan Gluten free Protein Pancakes
makes 5- 5inch pancakes (which is enough to share, or freeze half for another day)

1 banana- mashed
1 cup almond or soy milk (original or vanilla)
1 cup gluten-free flour
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 Tbs cinnamon
1 scoop plant-based protein powder (Vega French vanilla is awesome)
Fruit of your choice (optional- I like blueberries in mine)
agave or maple syrup for topping

Mix mashed banana, milk, and vanilla together.
Add in baking soda, baking powder, cinnamon and protein powder.  Last add in flour.  Stir until combined well with no lumps.  Mix in fruit if you want.

Spray skillet with olive oil spray. Heat the skillet on medium to high.  Pour about ½ cup of batter on to skillet at a time.  When the top and sides start to bubble slightly. Flip and cook evenly.

Enjoy your pancakes topped with nuts, berries, or other fruit, and a dollop of syrup.

Since I typically am the only one eating these, i go ahead and make pancakes using all the batter, and store them in a zip-lock and put in freezer for later in the week.  Later reheat them by popping them in the toaster or mini oven. 

Blueberry Pancakes

Blueberry Pancakes (vegan)
(serves 2 not very hungry people, or 1 person post-run)

[side note: the first time I made this recipe I made for brunch after I ran and the recipe made 3 thick medium sized pancakes that I did not share.  So if you’re hungry or making for a crowd, I highly recommend doubling the recipe]

1 cup flour (I used whole wheat)
1 tsp Cinnamon
1 tsp Baking Powder
½ tsp Salt
¾ cup water
3 Tbs Maple Syrup
1 pint Blueberries

In large bowl combine flour, cinnamon, baking powder, and salt.
In measuring glass mix the water and maple syrup, mix well.  Then combine the wet to dry ingredients, stirring well, but don’t over mix (should have some lumps).
Lighly oil  a large non-stick pan and heat over medium-high heat.  Pour ¼ cup of batter onto pan, and add blueberries. When small bubbles appear in the center of the pancake, flip over.  Repeat until all batter is used.
Serve with your favorite toppings: sunfower seeds, vegan butter, or syrup

(from Chloe’s Kitchen)