Pumpkin Spice Latte Protein Pancakes (Whole Wheat, 1-Bowl, and Oil-Free!)
Makes 8 Pancakes
Spiced with warm, cozy, and comforting flavors, these fluffy, protein-packed pancakes are the perfect way to welcome Fall!
½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp ginger
½ teaspoon allspice
¼ teaspoon salt
¾ tbsp baking powder
½ cup whole wheat flour
¼ cup vegan vanilla protein powder
¼ cup pumpkin puree
2-3 tbsp dark brown sugar, packed
1 tsp instant coffee mixed with ¼ cup hot water
¾ cup non-dairy milk
Thoroughly grease a non-stick frying pan or griddle.
In a medium bowl, whisk together dry ingredients. In a large bowl, whisk together wet ingredients. Then, gradually incorporate dry mixture into wet mixture, careful not to overmix.
Using a ¼ cup measurement or a standard ice cream scoop, drop batter onto pan or griddle. Cook on medium or medium-high heat for 1-3 minutes on each side, flipping when small bubbles appear. Remove from heat when both sides are golden. Serve warm with add-ons of choice.
Store leftovers in an airtight container in refrigerator for up to 3 days, or freeze for up to a month. To reheat, I recommend popping them in the toaster.
Feel free to turn these PSL protein pancakes into standard PSL pancakes by replacing the protein powder with an extra ¼ cup flour and a dash of vanilla!
Sub in 2-3 tbsp maple syrup instead of brown sugar for a refined-sugar-free option!
Some toppings that go well with these pancakes: almond butter, dairy-free yogurt or dairy-free whipped cream, vegan chocolate chips, vegan caramel sauce, chopped walnuts or pecans, maple or agave syrup, and fresh fruit.