Easy Vegan Protein Pumpkin Pancakes!
The softest, most delicious pumpkin pancakes that are vegan and even have protein!
One of my most favorite parts about fall is the fact that it is pumpkin season. I love the comforting desserts and savory dishes you can make with pumpkin. Anywhere from pumpkin soup and pumpkin quiche to the classic pumpkin pie and of course, pancakes.
Though my family is from Mexico and my parents made the effort to ensure that I learned about my Mexican culture, including the food. Since I was born and grew up in the U.S., I inevitably got used to American foods and flavors, which include pumpkins and pancakes.
Growing up, pancakes was one of my most favorite breakfasts because my mom would only make them sometimes. So it was a real treat when we had them. It wasn’t until I got older that I eventually tried pumpkin pancakes and my life was never the same. The addition of adding pumpkin makes the pancakes even softer, so it gives you a delicious bite.
Easy Vegan Protein Pumpkin Pancakes
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Makes: 6 pancakes
Ingredients
1 cup All Purpose Flour (156g)
3 Tbsp Maple Syrup
1 Tbsp Baking Powder
1 scoop of pumpkin spice protein powder
1/4 tsp salt
3/4 cup Oat Milk (180ml) or other non-dairy milk
1/3 cup pumpkin puree (75g) Canned or fresh
1 Tbsp olive oil
Instructions
- Sift the flour into a mixing bowl and add baking powder, pumpkin pie spice protein powder and salt then mix together.
- Pour in the oat milk and then add the pumpkin purée, vegan egg, maple syrup, and oil and be sure to whisk to mix properly to remove lumps.
- Heat a frying pan with a little olive oil or no oil if using non-stick.
- Once the pan is very hot, pour in some batter (about ¼ cup at a time).
- When bubbles appear on the top, flip the pancake over.
- Continue to flip the pancakes regularly, pressing down with your spatula to ensure no wet batter remains in the center.
- When cooked, repeat the process until your batter is finished.
