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.

SHOPPING LIST:

2 Tbsp butter or hemp oil for frying

4 eggs

1 cup pumpkin puree

2 cups Vanilla Chai Protein

1 tsp baking powder

Optional Toppings:

Almond Butter

Hemp seeds

Chopped pecans or walnuts

Maple Syrup

 

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!

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