Pumpkin Protein Pancakes

The weather might not agree, but Fall is officially here and at my house that means PUMPKIN EVERYTHING!!

These perfect pumpkin pancakes are great for any time of day and packed with delicious protein to fuel you and your kids.

Pumpkin Protein Pancakes

1 cup coconut flour*

1 TBS honey

1 tsp baking powder

1/2 tsp baking soda

2 scoops undenatured whey pumpkin spice protein powder

dash salt

1 tsp pumpkin spice seasoning

1 egg

2 cups almond milk**

3 TBS melted butter

Combine all ingredients with a whisk until smooth. Heat pancakes over medium-low heat. The pancakes will take a very long time to cook enough so that you can flip them over.

*I don’t usually like to use coconut flour. I think it made the pancakes really hard to flip. Although tasty, next time I will use a different gluten free flour. Here is a helpful article about replacing coconut flour in a recipe.

**If you do use coconut flour you may need to add more almond milk. I just added more almond milk until I reached my desired consistency for the pancakes.

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