Vegan Pumpkin Pancakes
Ingredients
- 1/3 cup organic buckwheat flour
- 1 tablespoon almond flour
- 1 tablespoon coconut flour
- 1 tablespoon flax seeds
- 2 tablespoons unsweetened applesauce
- 3 tablespoons pumpkin puree
- 1 scoop vegan pumpkin spice latte protein powder
- 1 scoop mental mushrooms
- 1/2 teaspoon baking powder
- Water or plant milk, as needed
Toppings
- Almond butter
- Square organics bar
- Coconut flakes
Preparation
Mix all dry ingredients together in a large bowl: buckwheat flour, almond flour, coconut flour, baking powder, flax seeds, protein powder, and mental mushrooms.
In a separate bowl, combine the wet ingredients: applesauce, pumpkin puree, and add water or plant milk to achieve the desired batter consistency.
Combine the wet and dry mixtures, stirring gently until just mixed.
Heat a griddle or non-stick pan over medium heat.
Pour batter onto the griddle to form pancakes and cook until bubbles appear, then flip and cook the other side until golden.
Serve the pancakes with the toppings: almond butter, square organics bar, and coconut flakes.
