Vegetarian

Pumpkin Protein Pancakes Vegan Version (ANGELICA534) is for Breakfast.

Pumpkin Protein Pancakes Vegan Version (ANGELICA534) takes 10 minutes to prepare.

Pumpkin Protein Pancakes Vegan Version (ANGELICA534) takes 10 minutes to cook.

Pumpkin Protein Pancakes Vegan Version (ANGELICA534) makes 1 servings.

The ingredients for Pumpkin Protein Pancakes Vegan Version (ANGELICA534) are:

1/4 Cup Rolled Oats
1/4 Canned Pumpkin
15 grams Rice Protein Powder (or protein powder of choice)
1/4 Cup Silken Lite Tofu (50 grams)
1 tsp Cinnamon
1 tsp Cocoa Powder (Green and Black's)
1 tsp Vanilla Extract

1/3 of a small banana (25 grams)
1/2 Tbs Almond butter (8 grams)
1/2 oz Almond Breeze Original (1 Tbs)
Cinnamon to taste

1/2 Cup Mixed Frozen Berries (Cascadian Farms Organic)

Here is how you make Pumpkin Protein Pancakes Vegan Version (ANGELICA534):

To make pancakes, combine all ingredients through vanilla. Mix until well combined. Make 3 pancakes on a heated non stick pan. You have to help flatten them a little. Cook for several minutes until firm enough to flip. Cook several more minutes on other side til done. Put pancakes on plate. To make sauce, spread almond butter on banana and place in small food processor. Add almond milk and cinnamon. Process until combined. Pour over pancakes.Microwave berries in glass bowl 1-2 minutes until warmed. Put on top of pancakes. Enjoy!!Number of Servings: 1Recipe submitted by SparkPeople user MRSFLEX.

The nutritional information for Pumpkin Protein Pancakes Vegan Version (ANGELICA534) is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 319.6

• Total Fat: 8.5 g
• Cholesterol: 0.0 mg
• Sodium: 68.3 mg
• Total Carbs: 55.6 g
• Dietary Fiber: 12.9 g
• Protein: 21.5 g

The dietary needs meet for Pumpkin Protein Pancakes Vegan Version (ANGELICA534) is Vegan