Pumpkin Spice Plant Protein Pancakes

Pumpkin Spice Plant Protein Pancakes - Niyama Wellness

Truly healthy pancakes are a bit of a tough sell in my household - not everyone here has a gluten sensitivity for one thing, and, if I'm honest I've definitely made them try some not-so-great pancake creations over the years.  As a result, whenever I start flipping pancakes on a Sunday morning, my family tends to greet the sight with a bit of caution, and will suspiciously ask: are they protein pancakes (in this case yes!), are they gluten-free (yes, again!), do they actually taste like pancakes (Yes!!). Happy to say, these were tried with apprehension and then enjoyed fully!

These pancakes were inspired by lazy weekend mornings, and everything warm, cozy and pumpkin-spiced that I've been seeing on so many gorgeous Instagram and Pinterest feeds this fall.  Totally natural and super healthy, these pack a nutritional punch but are also so delicious.

And of course you can make them all year round using canned organic pumpkin puree, but i do think they taste best when the leaves are turning and you are in a pumpkin state of mind.

They are vegan, gluten-free, refined sugar-free (before the maple syrup of course!) and they taste like autumn on a plate.  Enjoy with real maple syrup, fresh berries or thinly sliced apples, and top with coconut whip. Yum.

Pumpkin Spice Plant Protein Pancakes

Jillian Mariani

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Category

Breakfast

Pumpkin Spice Plant Protein Pancakes

Ingredients

  • Flax/Chia egg = 1 TBSP ground flax seeds + 1 TBSP chia seeds + 6 TBSP water
  • 2 cups GF oats
  • 2 scoop Vanilla Plant Protein
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 3/4 cup pumpkin puree (not pumpkin pie filling), organic if available
  • 1 cup plant milk (almond, oat, coconut whatever)
  • 1 tsp vanilla
  • 2 tsp Apple Cider Vinager
  • 2 TBSP coconut oil melted plus more for the pan or griddle
  • 1/2 cup water in case you need to thin the batter

Directions

  1. Start by making the flax/chia egg - mix flax and chia with the water in a small bowl and place in fridge for 10 minutes

  2. Place the oats in a high-speed blender and blend until they are a smooth flour texture.

  3. At this point you can switch to a mixing bowl and add all the other dry ingredients to the oats and whisk.  Or if you are lazy like me, you can just add the rest of the dry ingredients to the blender and combine.

  4. Add all the wet ingredients (including the chia/flax egg - don't forget it in the fridge!) to the bowl or blender and mix together or blend briefly. you may need to add a bit of water to thin the batter at this point.

  5. Heat the griddle or pan and when a bead of water sizzles on the hot surface, slick with a bit of coconut oil

  6. Pour or ladle into pancakes on the griddle - mine made about a dozen pancakes but it will depend on what size like them.  Flip when bubbles form.

  7. Top with regular or vegan butter, warm maple syrup, and sliced fruit.  Some nuts are nice on top too, and i love topping this with coconut whip!  

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