1/3 cup protein powder (used here, Botanica Health Perfect Protein Elevated Immune Supporter - This recipe post is not sponsored)
1 tsp pumpkin pie spice mix
Pinch ground cinnamon
1 tsp gluten-free baking powder
¼ tsp salt
Wet Ingredients:
1 cup + 6 tbs vanilla oat milk (gluten-free)
1 tbs corn starch
½ cup + 2 tbs pumpkin puree
1 tsp pure vanilla extract
2 tbs brown sugar
To Serve:
Bananas (or fresh fruit of choice)
Maple syrup
Equipment Needed
Instructions
Combine all dry ingredients and set aside.
In a large bowl, whisk together all the wet ingredients until well combined.
Combine the two sets of ingredients and mix well to form a smooth batter. The batter will not be too runny and shouldn’t have any clumps.
Place a pan on medium heat and spray/add some oil and/or butter. Once the pan is hot, add ¼ cup of the batter to the pan.Since the batter will not be too runny, you might need to spread the batter around to form a larger circle (pancake shape).
Once air bubbles start to appear on the pancake, flip the pancake and continue to cook until cooked through. Follow the same process until the batter is used up.
Stack pancakes and serve with bananas (or fresh fruit of choice) and maple syrup.
