Vanilla Pumpkin Protein Pancakes

Ingredients:

1 cup buckwheat flour

1/2 cup hemp protein

1/2 cup ground flaxseed

1 scoop Vanilla Plant-based Protein (I recomend MRM Veggie Protein)

1 can of organic canned pumpkin (I used Trader Joe’s canned pumpkin)

1 tsp baking powder

2 cup water

Organic Pure Maple Syrup (the real stuff… with no artificial sugar)

Raw Almond Butter

Procedure:

1. Put all in ingredients in a food processor or blender.

2. Blend until smooth.

3. Heat a pan with coconut oil on medium to low heat.

4. Use an ice cream scoop or 1/4 cup as a scoop. Scoop batter and make 3 – 4 pancakes on the pan.

5. Cook for about 3 minutes on each side.

6. Add more coconut oil as needed to keep pan coated while making your pancakes.

7. Top with pure organic maple syrup and top with almond butter.