1 1/2 cups of almond/buckwheat or 3/4 cup of coconut flour
1/2 cup of salted caramel plant based protein powder (or more flour)
1 tsp gf baking powder
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp mixed spice
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp vanilla powder or extract
1/2 tsp salt
1 1/2 Tbsp of mesquite powder
1 1/2 cups coconut/almond milk or any dairy free alternative
1 cup pumpkin puree
2 Tbsp maple or date syrup (I didn't need it as my protein powder was already a bit sweet)
In a large mixing bowl mix together all the dry ingredients (flour, protein powder, spices, salt, baking powder) and stir to combine.
In a separate bowl, mix together all the wet ingredients (milk, pumpkin, maple syrup) whisking together to combine.
Pour the wet ingredients into the dry ingredients bowl and mix just until the batter is smooth.
Heat up a pan over medium heat and start pouring the batter one spoonful at a time.
Cook your pancakes for about a minute on one side until they start to bubble and then turn.
Drizzle maple syrup or chocolate sauce on top and enjoy!
You can store leftovers pancakes in an airtight container in the freezer and take out and reheat as needed.