Pumpkin Spice Pancakes

Ingredients:

- 1 cup canned pumpkin puree (or 200g of homemade pumpkin puree, see recipe)
- 1 mashed ripe banana
- 1/2 cup unsweetened almond milk

- 1/4 cup of maple syrup

1 tablespoon lemon juice

- 1 teaspoon vanilla extract
- 1 cup oat flour (or grind oats in a high-speed blender)
- 1 scoop of neutral plant-based protein powder (25g)
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 2 tablespoons ground flaxseed (10-15 grams) (fiber-rich)
- 1 teaspoon salt

Instructions:

1. In a large bowl, combine the mashed banana, pumpkin puree, oat milk, maple syrup, lemon juice and vanilla extract. Mix until well combined.

2. In a separate bowl, combine the oat flour, plant-based protein powder, ground flax seed, baking powder, pumpkin pie spice, cinnamon, and salt.

3. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.

4. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of vegan butter if needed.

5. Pour a small portion of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

6. Serve the pancakes with a sprinkle of cinnamon and a dollop of plant-based yogurt or a drizzle of sugar-free maple syrup for a protein-packed and fiber-rich breakfast treat!

Vegan pumpkin spice pancakes exclude animal fat and use plant-based alternatives instead to create a delicious and nutritious breakfast option. Enjoy!