If you’re looking for a tasty post-workout breakfast to help refuel, these make the perfect addition to your fall workout schedule, or Thanksgiving morning.
Makes around 12 pancakes
Ingredients
- 1 cup of all-purpose gluten-free flour
- ½ cup Vanilla Vega Sport® Performance Protein
- ⅓ cup ground walnuts
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp allspice
- 1 tsp dried ground ginger (or fresh)
- 1½ cups almond milk
- 1 cup pumpkin puree
- 2 Tbsp maple syrup
- 1 Tbsp coconut oil
- 1 tsp vanilla
Preparation
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In a large mixing bowl mix together all of your dry ingredients (flour, Vega® Sport Protein, ground walnuts, baking soda, and spices).
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In a separate bowl mix together all of your wet ingredients (almond milk, pumpkin, maple syrup, coconut oil, and vanilla).
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Combine wet ingredients to dry ingredients and mix just until fully combined.
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Start making your pancakes! In a heated pan or griddle, melt 1 tablespoon of coconut oil and start to cook your pancakes.
