Easy Fall Pancakes
Whether you’re starting your day with veggies, or trying to gulp them down before bed, this recipe packs them in and doesn’t skimp one bit on taste.
2 Tbsp butter or hemp oil for frying
1 cup pumpkin puree
2 cups Vanilla Chai Protein
1 tsp baking powder
Chopped pecans or walnuts
HOW TO MAKE:
Mix all ingredients until just combined.
Heat the butter or oil in a large frying pan over medium heat.
Once the skillet is hot enough add pancake batter with a ¼ measuring cup. Once the bottom tops to form and the top starts to bubble, flip (about 5 minutes).
Add all the optional toppings you desire!