Vegetarian

Pumpkin Protein Pancakes - Vegan takes 15 minutes to prepare.

Pumpkin Protein Pancakes - Vegan takes 25 minutes to cook.

Pumpkin Protein Pancakes - Vegan makes 6 servings.

The ingredients for Pumpkin Protein Pancakes - Vegan are:

1 cup Whole Wheat Flour
1 serving Protein Powder- Soy-Trader Darwin's- 2 Scoops
1 T Baking Powder
.25 t Baking Soda
.25 t Salt
.5 t Cinnamon, ground
.25 t Pumpkin Pie spice
1 T Turbinado Sugar
1 cup Milk, Soy, Organic, Unsweetened (non-dairy milk of choice)
1 t Apple Cider Vinager
.5 cup (8 fl oz) Water, tap
0.25 cup Libby's 100% pure canned pumpkin
.33 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
.5 tsp Vanilla Extract

Here is how you make Pumpkin Protein Pancakes - Vegan:

Add apple cider vinager to non-dairy milk and let sit for 5 min. In a mixing bowl combine dry ingredients. Add water and pumpkin to milk mixture. Mix dry ingredients with wet ingredients until all wet. Let sit for 5 min. Mix lightly and let sit for another 5 min. Cook in medium hot pan using coconut oil until golden brown. About 2 min on both sides.Serving Size:?6 medium pancakes

The nutritional information for Pumpkin Protein Pancakes - Vegan is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 120.3

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 410.0 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 3.1 g
• Protein: 7.8 g