Gluten-Free Protein Pumpkin Pancakes


Nothing screams fall more than pumpkin...which is why we love these amazing pumpkin pancakes from Bonberi. Packed with protein, gluten free and the perfect way to start your autumn morning. 


1 1/2 large bananas, ripe to overripe 
2 eggs (to make vegan combine 2 tablespoons of flax seeds with water and let sit for 10 min)
1/4 teaspoon baking powder
1/2 cup pumpkin puree (unsweetened; mashed sweet potato or any squash will work nicely)
1/4 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1 scoop of vegan natural protein 
Dash of sea salt
Maple syrup and cinnamon to top


In a mixing bowl, crack in the eggs and add in baking powder. And whisk to combine. Add pumpkin puree.

In another bowl add in bananas. Lightly mash with fork to be chunky for a fluffier pancakes.

Pour wet mixture into mashed bananas and stir to combine. Add protein powder and mix well.

In a shallow pan, use a tablespoon of batter and drop over pan over a medium low heat. Use the back part of the spoon to flatten a bit. (These will be mini pancakes like silver dollars.)  When the batter begins to bubble (about 1-3 minutes), flip it over and cook for about one minute more. Be patient for batter to bubble, the pancake will fall apart otherwise. Serve immediately when hot drizzled with syrup, cinnamon and more sliced bananas.

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