Vegan Buckwheat Pumpkin Spice Pancakes
Ingredients
- 1/4 cup organic buckwheat flour
- 1/6 cup Bob's Red Mill paleo pancake and waffle mix
- 1/4 cup pumpkin purée
- 1 scoop of high performance nutrition vegan pumpkin spice latte protein powder
- 1 vegan neat egg
- 1/2 teaspoon baking powder
- Cashew milk as needed for consistency
Toppings
- Raspberries
- Almond butter
- Coconut flakes
Preparation
Prepare the vegan egg by mixing 1 tablespoon of Neat egg with 2 tablespoons of water and stirring for 5 seconds.
Mix all dry ingredients together
Add the pumpkin purée, protein powder, prepared vegan egg, and cashew milk to achieve the desired batter consistency
Cook the batter on a hot griddle or pan until bubbles form on the surface, then flip and cook until golden brown
Serve the pancakes topped with raspberries, almond butter, and coconut flakes
