It’s time to get seasonal with your stack – these delicious pumpkin protein pancakes are just the thing for an autumnal Sunday brunch, plus they’re totally vegan-friendly, so you can spice up your plant-based lifestyle.
With a massive 26g of protein per serving, they're just the thing for hitting the spot after a tough session with the weights.
Ingredients
For the pancakes:
Ingredients
- 350 ml almond milk
- 2 tbsp apple cider vinegar
- 1 tbsp baking soda
- 1/2 tbsp salt
- 400 g pumpkin puree
- 200 g wholemeal flour
- 100 g Vegan Protein Blend
- 2 tbsp 100% Coconut Oil
- 1 tbsp Sugar-Free Maple Syrup
- 1 Sprinkle of cinnamon
Method
- In a large bowl, combine the almond milk, vinegar, pumpkin puree and set aside.
- Then in a separate bowl, combine the baking soda, flour, salt and protein powder.
- Mix the wet and dry ingredients, then let sit for 5-10 minutes.
- Meanwhile, add coconut oil to a heavy based pan and heat over medium heat.
- Once hot, pour a ladle of the pancake batter into the pan. When the batter begins to bubble, flip and cook for a further 2-3 minutes.
- Repeat with the rest of the batter until you have a stack of pancakes! Serve with maple syrup and a sprinkle of cinnamon.
Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
