Time: 15 minutes
2 Scoops Vanilla Protein Powder
1/2 tsp Baking Powder
1 tsp Pumpkin Pie Spice
1 tsp Ground Ginger
3/4 Cup Unsweetened Vanilla Almond Milk
1/2 Cup Pumpkin Puree*
4 tsp Unsulfured Blackstrap Molasses
1 tsp Vanilla Extract
In a large bowl, combine protein powder, baking powder, pumpkin pie spice, and ginger. Mix in remaining ingredients and stir until well combined. Preheat a skillet and add a little coconut oil to prevent sticking. Drop pancake batter onto hot skillet and flip when edges start to turn brown. Repeat until all batter is gone.
*You can also make these pancakes without pumpkin puree. Add more almond milk to reach a pancake batter consistency.