Popular Conditions & Diets
Ingredients
9
Time
10m
Serves
1
Recipe by Carley Nadine
Ingredients
9
Time
10m
Serves
1
1/3 cup
Pumpkin Puree
1/4 cup
Oat Flour
33 g
Vegan Vanilla Protein Powder
(1 scoop)
1 cup
Large Egg
1 tsp
Baking Powder
1 tsp
Pumpkin Pie Spice
Breakfast
Vegan
Holiday
1/2 tsp
Vanilla extract
1/4 cup
Unsweetened Almond Milk
1 tsp
Avocado Oil
DIY Pumpkin Spice
5m
1
In a medium bowl mix all ingredients and let rest for 5 mins.
2
While the batter rests, heat a non-stick pan over low-medium heat and lightly grease with 1 tsp of avocado oil . Cooking at too high a heat can cause the outside of the pancakes to brown before the centre is fully cooked.
3
Pour 2 tbsp of batter into the heated pan to create pancakes approximately 3 inches wide and relatively thin. Keeping pancakes small and thin allows them to cook evenly and make them easier to flip.
4
Cook until the edges are set and the bottom has developed a light golden crust. Gently flip and finish on the other side. Unlike traditional pancakes, these may not develop bubbles on the surface due to the density of the ingredients.
5
On low heat, warm berries in a saucepan until they have the consistency of a compote.
6
Serve with your favourite pancake toppings (macros will vary)
Carley is a Toronto based Holistic Nutritionist and Wellness Consultant. She believes that health involves SO much more than just nutritious food and supplements-such as mindfulness, mindset, connection with nature and community. She believes deeply in educating and empowering people — especially women — to take their health and well-being into their own hands. So that they can live a happy, balanced and abundant life.
