Plant-Based Pumpkin Protein Pancakes

It’s time to get seasonal with your stack – these delicious pumpkin protein pancakes are just the thing for an autumnal Sunday brunch, plus they’re totally vegan-friendly, so you can spice up your plant-based lifestyle.

With a massive 26g of protein per serving, they're just the thing for hitting the spot after a tough session with the weights.

https://youtu.be/Ah7cI0ZsRUc

Makes 4

Ingredients

For the pancakes:

• 350ml almond milk

• 2 tbsp. apple cider vinegar

• 1 tsp. baking soda

• ½ tsp. salt

• 400g pumpkin puree

• 200g wholemeal flour

• 100g Vegan Protein Blend

• 2 tbsp. 100% Coconut Oil

For the toppings:

• 1 tbsp. Sugar-Free Maple Syrup

• Sprinkle of cinnamon

Method

1. In a large bowl, combine the almond milk, vinegar, pumpkin puree and set aside.

2. Then in a separate bowl, combine the baking soda, flour, salt and protein powder.

3. Mix the wet and dry ingredients, then let sit for 5-10 minutes.

4. Meanwhile, add coconut oil to a heavy-based pan and heat over medium heat.

5. Once hot, pour a ladle of the pancake batter into the pan. When the batter begins to bubble, flip and cook for a further 2-3 minutes.

6. Repeat with the rest of the batter until you have a stack of pancakes! Serve with maple syrup and a sprinkle of cinnamon.