- 1 scoop Progressive Harmonized Protein, vanilla flavor
- ½ cup pure pumpkin puree
- 1 organic egg
- ½ tsp baking soda
- ½ cup wheat free rolled oats
- ½ cup water or almond milk
- ½ tsp cinnamon
- ½ tsp pumpkin pie spice
- Coconut oil – to heat in pan
Blend all ingredients together in a blender until smooth.
Using a 1/3 measuring cup, pour batter into pan. Depending how big you form your pancakes, you could get anywhere from 6-10 pancakes.
Cook for 2 minutes on each side.
These pancakes are light and fluffy! I top mine with hemp seeds, almond butter and organic grade B maple syrup. Leftovers make a great snack mid day.