Pumpkin Protein Pancakes – Veganized
For my non-vegan pumpkin protein pancakes (amped up using cottage cheese), click here.
These pancakes are for my vegan friends who need a much-needed protein punch, as I always do.
My banana protein pancakes were pretty darn popular (well, with me anyway, don’t know about you guys!) and I adapted the recipe slightly to incorporate one of the blog world’s favourite ingredients – pumpkin.
Who cares if it’s nearly spring? Pumpkin is appropriate year-round in the blog world. It’s low in calories, high in vitamin A, and just a killer food to pack all kinds of nutrients into your day. Great way to start the day off right, plus – well, yeah, it’s pretty darn delicious.
So without further ado, here are my vegan pumpkin protein pancakes :).
INGREDIENTS (makes 4 pancakes):
1/3 cup canned pureed pumpkin
2 tbsp unsweetened applesauce
1/2 cup almond milk
1 tsp vanilla extract
1/4 tsp pumpkin pie spice
1/8 tsp salt
1 tsp baking powder
4 tbsp flour
2 tbsp coconut flour
1 scoop vanilla or unflavoured protein powder (mine provides 24g of protein per scoop)
1-2 packets stevia (optional; taste batter for sweetness before adding)
1 tsp canola (or other) oil (for frying)
1. Add pumpkin, applesauce, almond milk and vanilla to a blender and blend until smooth.
2. Mix dry ingredients (spices, salt, baking powder, flours and protein powder) in a mixing bowl.
3. Pour blended wet ingredients into dry and mix with a spatula.
4. Heat oil on a griddle and drop batter onto griddle. I use two heaped spoonfuls per pancake.
5. Fry until golden on one side and flip. Cook on other side; serve! Enjoy!
NOTE: I double this recipe and make 4 servings. I wrap two pancakes in parchment paper and put them in a sandwich bag. I then freeze three sandwich bags’ worth and just microwave them for breakfast the next day. They taste just as good warmed up this way and it saves you major time!
Nutritional information is per serving if recipe serves 2: