10 Minute Pumpkin Protein Pancakes

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Make these 10 Minute Pumpkin Protein Pancakes that are gluten-free, vegan, soy-free, dairy-free, low-sodium, and vegan.

Go to the recipe

When you woke up this morning you probably didn’t think, “What I really need today are pumpkin pancakes. Or maybe you did, if you’re a genius. Because it turns out that pumpkin puree, buckwheat flour, and vanilla protein powder make for a super smart breakfast. Plus, this recipe is vegan, soy-free, and low-sodium unlike some store-bought pancake mixes.

This fluffy pancake recipe is quick, easy, and made for one person. Yes that’s right, a leisurely solo breakfast is exactly what the doctor ordered. In addition, it requires very little cleaning and is nourishing and healthy. By packing that fiber and protein in your first meal, you’ll feel like you’ve done something midday, even if all you’ve done is eat pancakes on the couch.

You will (pun intended) fall in love with not only the taste, texture and smell, but also the low fat and sugar content, making this an anytime healthy treat that looks like candy. decadent.

These pumpkin protein pancakes are the perfect weekend breakfast. | Stephanie evans

10 Minute Pumpkin Protein Pancakes

Vegan

Gluten free

Low in sodium

Soy free

Dairy free

Ingredients

  • ½ cup buckwheat flour (in plain flour if desired)
  • 1½ tablespoons vanilla protein powder (soy free)
  • ½ teaspoon baking powder
  • ½ teaspoon ginger, powder
  • ½ teaspoon cinnamon
  • teaspoon Nutmeg
  • 2 tbsp pumpkin puree
  • 1 teaspoon Maple syrup
  • ½ cup almond milk
  • Sliced ​​pear, a drizzle of maple syrup and / or a pinch of granola (optional)

Preperation

  1. 1

    In a bowl, combine the dry ingredients.

  2. 2

    Add the pumpkin and maple syrup to the bowl of dry ingredients and stir.

  3. 3

    Slowly pour in the almond milk, whisking with a fork to form a smooth, thick paste. Put aside.

  4. 4

    Heat a nonstick skillet over medium (not too high) heat and let heat well before starting.

  5. 5

    Add a tablespoon of batter at a time to the pan and fry for 30-40 seconds, until bubbles start to form. Then turn and cook for another 30 seconds.

  6. 6

    Repeat with the rest of the batter until you have made all the pancakes.

  7. 7

    Serve immediately with toppings like a sliced ​​pear (or any fruit of your choice), maple syrup and granola.

Additional snack recipes

Need more energizing breakfast recipes in your life? Get our 7 vegan breakfast sandwich recipes that will make your morning better and our vegan gluten free breakfast recipes.

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