Vegan Pumpkin Espresso Protein Pancakes

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Pumpkin Espresso Protein Pancakes

PREP 10 MIN | COOK 10 MIN

This is the real breakfast of champions!

Not only are you getting your clean, plant-based, organic protein, but every ingredient works to your advantage (rather than leaving you on a bloated sugar high!).

Make these ahead of time for an on-the-go, high protein breakfast option or impress your friends with a batch of these for Sunday brunch.

That'll give 'em pumpkin to talk about. 

Ingredients
  • 2 cups organic buckwheat
  • 4 scoops of Ora Organic vanilla chai or vanilla protein powder
  • 2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 3 tsp organic fair trade espresso powder
  • 1.5 cups organic unsweetened vanilla almond milk
  • 1 cup organic pureed pumpkin
  • 2 tbsp grade B organic maple syrup
  • unrefined virgin coconut oil
Directions
  1. Combine dry ingredients and wet ingredients separately
  2. Make a well in the dry ingredients to add in the wet, then mix well until fully combined
  3. Heat coconut oil to coat your pan
  4. Spread a dollop of batter onto the pan so it’s about a ½ inch in thickness
  5. Cook for about two minutes each side (it's ready when you start to see little bubbles)
  6. Makes about 12 small pancakes.
  7. Drizzle with grade B organic maple syrup, spread nut butter on top or add a little more pumpkin to your plate for some extra sweet veggie goodness.

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