Recipe: Pumpkin Pie Protein Pancakes

Who doesn’t love fall flavors? These pumpkin pie protein pancakes are a healthier twist on pumpkin pie. They’ve got more protein and less sugar than their predecessor and – bonus points – you can eat them for breakfast!

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Ingredients

Steps

1. In a large bowl, mix together the banana, pumpkin puree, eggs, pumpkin pie spice or cinnamon, baking soda, salt and almond flour until nearly smooth.
2. Melt some coconut oil or butter in a large skillet over medium heat.
3. Drop about 1/4 cup pancake batter per pancake, being careful not to crowd the pan. The batter won’t spread like a flour pancake, so spread it gently with a spoon to make sure the thickness is even.
4. Cook each pancake about 5 minutes until the bubbles on top have popped.
5. Flip and cook another 2-3 minutes.
6. Drizzle with maple syrup, toasted nuts (optional) and enjoy.

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