The Perfect Pre-Shift Pumpkin Protein Pancakes

By Vladislav Nosick

It’s pumpkin season, so it’s time to indulge in these mouthwatering, fluffy pumpkin pancakes made with real pumpkin puree and cozy fall spices.

Pumpkin adds fibre, potassium, and beta-carotene, along with a boost of vitamin A to support immune and eye health.

Adding vegan protein powder can boost the nutrient profile and help hospitality professionals maintain their energy on the floor.

Paired with almond flour and naturally warming spices like cinnamon and nutmeg, these pancakes make a nourishing, satisfying breakfast that provides lasting energy without relying on loads of added sugar.

Ingredients

• 1 large [50 g] Egg

• 1/3 cup [82.5 g] Pumpkin Puree

• 1/2 scoop [12 g] Organic Vegan Protein Powder

• 1/4 cup [60 ml] Organic Unsweetened Almond Milk

• 1 tsp [4.6 g] Baking Powder

• 1 tsp [1.7 g] Pumpkin Pie Spice

• 1 dash [0.4 g] Salt

• 1/2 cup [56 g] Almond Flour

• 2 Tbsp [498 g] 100% Canadian Maple Syrup

• 1 tbsp [13.6 g] Coconut Oil

  Directions

  1. Mix the dry ingredients first in a bowl. Then, sift the flour, baking powder, pumpkin spice, protein powder, and salt.

  2. Next, crack an egg in a separate bowl and add milk, honey and pumpkin puree.

  3. Combine the dry ingredients.

  4. Heat a skillet over medium-low heat and add the coconut oil. Pour the pancake mix onto the skillet (about 1/4 cup at a time) and cook each side for 4-5 minutes.

  5. Top with Canadian maple syrup.

  Calories: 357.98 Fat: 23.03 g Carbs: 24.86 g Protein: 15.27 g Fibre: 5.56 g