Cosy autumn pancakes with pumpkin purée, warm spice and an extra scoop of almond protein.
Ingredients (serves 2)
- 1 scoop Organic Premium Almond Protein Powder
- 1 cup gluten-free flour
- ½ tsp pumpkin pie spice (or cinnamon, nutmeg, cloves and ginger)
- ¼ cup canned pumpkin purée
- 1 flax egg (1 tsp milled flax seeds mixed with 3 tsp water)
- 1 cup almond milk
- 1 tbsp almond butter
- 1 tbsp maple syrup, plus more to serve
- Chopped almonds, to top
Method
- Mix the protein powder, flour and spice in a bowl.
- In another bowl whisk the pumpkin, flax egg, almond milk, almond butter and maple syrup.
- Pour the wet into the dry and stir until just combined. Add a splash more almond milk if the batter is too thick.
- Cook ladlefuls on a hot griddle or pan until bubbles form, then flip and cook until golden.
- Serve with maple syrup and chopped almonds.
About the almond protein powder
Made from 100% organic European almonds, cold-pressed to remove the oil and then stone-ground at low temperatures. It tastes nutty and blends smoothly, with 51g of protein and 15.4g of fibre per 100g.
Contains almonds (tree nuts).
