- 1 cup Arrowhead Mills Gluten-free Pancake mix
- 1 scoop (30g/2 tbsp.) of Protein Powder(gluten/dairy-free)
- 1/4 cup Unsweetened Applesauce(egg subsitute)
- 1 Tbsp. Coconut Oil
- 1 Tbsp. Honey
- 1-2 tsp Pumpkin Spice
- 1/4 cup plus 1 Tbsp. Almond Milk
Add all the above Ingredients into a mixing bowl.
Starting with Pancake mix.
Then add the protein powder.
I’m using Plant Fusion Vanilla Bean.
Then add the applesauce.
Then add the coconut oil.
The honey comes off smoothly!!!
Then add the almond milk.
***Note: Use less liquid for thicker pancakes
If you want thinner pancakes then you will need to add more milk
up to 1/2 cup for your liking of the batter consistency.
Then add the pumpkin spice.
Stir all the ingredients together until well
combined and lumps disappear.
***Note: For extra added protein you can add
chopped walnuts to the batter .
Cook on a Preheated lightly oiled
(or use a non-stick spray)
griddle or a pan .
Ladle or pour batter on to the pan & form big or small pancakes.
I like little pancakes so I don’t feel bad eating more !!!!
Turn when the bubbles form on the pancake surface
and the edges begin to dry .
Once pancakes are flipped…
Cook for another minute or two .
Can you tell I’m ready for the Fall !!!
I brought out my grandmother’s Autumn serving dish….
I serve up these tasty pumpkin spice protein pancakes with Earth Balance butter spread (soy,dairy-free) & Organic Pure Maple Syrup!
These pancakes pairs great
with a cup of coffee!!!!