We love the fall because it means that pumpkin season is back! We make the most of this most orange time of the year and try to work pumpkins into our menu every day. Today’s delicious dish: fluffy pumpkin spice protein pancakes.
Ingredients:225 g pumpkinUsing a large knife, cut the pumpkin in half. Scoop the seeds out. Dice into small cubes. Boil for 10 minutes until soft.
Ingredients:1 tbsp Flavour Kick Chocolate, 550 ml oat milk, 1 tsp cinnamon, 0.25 tsp cloves, 0,25 tsp nutmeg, ground, 1 pinch saltUse a blender or stick blender to mix the pumpkin, Flavor Kick, oat milk, spices, and salt until smooth.
Ingredients:240 g Protein PancakesAdd the Protein Pancakes mix and mix again.
Ingredients:0.5 tsp Coconut oilHeat a bit of Coconut Oil in a non-stick pan.
Use the batter to cook 8 pancakes. Cook until golden-brown, then flip and cook the other side until golden brown. Stack on a plate and garnish with toppings of your choice.
Our Tip: Apple Pie Protein PancakesWe just love mixing cinnamon into our pancake batter during the colder months. Whether it's a highlight in these pumpkin spice protein pancakes or a subtler note in our apple pie protein pancakes, you can't go wrong. The pumpkin we love to use is called a Hokkaido pumpkin. You might also find it called a sunshine squash or a red kuri squash. If you can't find that, use another edible pumpkin, like a pie pumpkin or a butternut.
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