Pumpkin Protein Pancakes
Ingredients
⅔ cup pumpkin purée
1 teaspoon cinnamon
½ teaspoon allspice
1 egg
1 cup gluten-free oats
½ cup almond milk
1 tablespoon maple syrup
2 tablespoons organic plant-based protein powder
½ teaspoon baking powder
Butter, for cooking and spraying
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Instructions
Place all ingredients in a blender and blend until smooth and well combined.
Heat a pan or griddle over medium heat. Using the Butter Sprayer, lightly butter the surface.
Scoop ¼ cup of batter per pancake onto the pan and cook until bubbles form on top and the edges look set. Flip and cook until golden brown, about 2-3 minutes per pancake.
Top this fall favorite with butter, then serve with maple syrup and nuts if desired.
