Pumpkin Pancakes (adapted from PB Fingers)
Makes 12 pancakes
- 1 cup almond flour
- 4 eggs
- 1 scoop vanilla egg protein
- 1/4 cup + 2 tablespoons canned pumpkin
- 2 heaping tbsp almond butter
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 cup unsweetened almond milk (or as needed to thin)
- Mixed all ingredients together until well blended.
- Heat griddle to 400 degrees
- Pour batter on griddle and cook 2-4 mins per side or until golden.