'Tis the season for pumpkin 'errythang! I have no shame in the pumpkin game. It's one of those flavors that's easy to ignore the rest of the year, so I feel it's A-ok to give it the limelight during the fall season. It also leads to all kinds of new recipe inspiration, like these here pumpkin protein pancakes! 

Any time I open a fresh can of pumpkin, I find myself trying to come up with ways to use up the extra. That's what led to these power cakes! Delicious fall flavors, added protein, that perfect pancake fluffability, and we've got ourselves a true winner! Pair with your favorite pancake toppings, or get creative and give these a more savory flare (thinking bacon, some Kite Hill almond cream "cheese", etc). Get ready to FALL in love with these babes! ;)

Pumpkin Protein Pancakes

(GF, DF, Paleo)

Makes approx. 6 medium pancakes

Ingredients: 

• 1/2 cup cassava flour OR 1 cup almond flour

• 1/4 cup tapioca starch

• 2 Tbs coconut flour

• 2 Tbs hemp protein powder (nothin' but hemp)

• 1 scoop Vital Proteins collagen peptides (or similar high quality pastured collagen)

• 1 tsp pumpkin spice seasoning

• 1 tsp baking soda

• pinch sea salt

• 1/2 cup milk of choice (I used coconut)

• 1 tsp raw apple cider vinegar

• 1 Tbs honey

• 1 egg (could use a flax egg)

• 2 Tbs pumpkin puree (not pumpkin pie filling)

• 1 tsp vanilla extract

• 1 tsp ghee, butter, or coconut oil for the pan

Directions: 

1. In a medium bowl, sift together all your dry ingredients (cassava through sea salt). Whisk well to combine.

2. In a separate bowl, combine your wet ingredients (milk through vanilla extract). Whisk well to combine and add to your dry ingredients. Mix to incorporate.

3. Heat a medium-sized pan over medium-low heat. Melt your cooking fat to coat the pan. Add approx. 1/4 cup of pancake batter to the pan. Depending on your pan size, you should be able to cook about 3 pancakes at a time. Cook until small bubbles appear on the surface of the pancake. Flip and cook the other side until nicely browned.

4. Cook remaining batter. Serve pancakes warm with butter/ghee, maple syrup, and a dollop of coconut yogurt (or whatever you feel like loading 'em up with!)

While these pancakes carry all the warming flavors of fall, they're perfect for any time of year! Add these to your next breakfast or brinner (breakfast for dinner!) spread and enjoy!

In loving health, 

Ashley

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