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
- 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
In a large mixing bowl mix together all of your dry ingredients (flour, Vega® Sport Protein, ground walnuts, baking soda, and spices).
In a separate bowl mix together all of your wet ingredients (almond milk, pumpkin, maple syrup, coconut oil, and vanilla).
Combine wet ingredients to dry ingredients and mix just until fully combined.
Start making your pancakes! In a heated pan or griddle, melt 1 tablespoon of coconut oil and start to cook your pancakes.