Fluffy Blueberry Pumpkin Pancakes
Ingredients
- 70g spelt flour
- 30g vanilla soy isolate
- 180ml almond milk
- some baking powder
- squeeze of a lemon
- salt
- 100g pumpkin puree
- blueberries
- powdered peanut butter
Preparation
Stir up the ingredients in a measuring cup.
Pour onto a non-stick preheated pan.
Place blueberries on top before flipping.
Flip to cook on the other side.
Top with powdered peanut butter mixed with water.
