Protein Power Pancakes with Maple Pumpkin Syrup Recipe

pumpkin-pancakes-5

Flywheel Philadelphia instructor AMANDAH POVILITUS and blogger at The Shift Wellness shares her favorite breakfast recipe: protein power pancakes with maple pumpkin syrup. Dig in!

Serves: 2

Time: 25 minutes

INGREDIENTS

PANCAKES:

1 cup whole grain flour

3/4 tbsp. baking powder

1.5 tbsp. ground flaxseeds

1/2 scoop (vegan) protein powder

1 1⁄4 cups almond or cashew milk

1 tsp. pure vanilla extract

SYRUP:

1/2 cup pumpkin puree

2 teaspoons maple syrup

1 tsp. grated ginger

A few shakes each of cinnamon, nutmeg, cloves, and allspice

DIRECTIONS

1. Mix dry ingredients together: flour, baking powder, ground flaxseeds, and protein powder together in medium-sized bowl.

2. Separately, mix almond or cashew milk and vanilla extract.

3. Add dry ingredients to wet and be careful not to over-mix.

4. Heat a griddle or skillet over medium heat with oil.

5. Once griddle/skillet is warm, pour batter into desired size/shape.

6. Once bubbles start to form on the surface, (around 3-5 minutes), flip.

7. To make maple syrup, combine pumpkin puree, maple syrup, grated ginger, and spices.

8. When pancakes are cooked through, top with Earth Balance (or butter) and a drizzle of Maple Pumpkin syrup. Enjoy!

 

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