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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 319.6
  • Total Fat: 8.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 68.3 mg
  • Total Carbs: 55.6 g
  • Dietary Fiber: 12.9 g
  • Protein: 21.5 g

View full nutritional breakdown of Pumpkin Protein Pancakes Vegan Version (ANGELICA534) calories by ingredient
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Pumpkin Protein Pancakes Vegan Version (ANGELICA534)

Submitted by: LOVE_2_RUN

Introduction

This recipe was originally posted by ANGELICA534 in a food blog. Thanks!!! This is my vegan version of it. This is a great change from the normal pancakes and syrup with way more nutritional benefits. This recipe was originally posted by ANGELICA534 in a food blog. Thanks!!! This is my vegan version of it. This is a great change from the normal pancakes and syrup with way more nutritional benefits.
Number of Servings: 1

Ingredients

    1/4 Cup Rolled Oats
    1/4 Canned Pumpkin
    15 grams Rice Protein Powder (or protein powder of choice)
    1/4 Cup Silken Lite Tofu (50 grams)
    1 tsp Cinnamon
    1 tsp Cocoa Powder (Green and Black's)
    1 tsp Vanilla Extract

    1/3 of a small banana (25 grams)
    1/2 Tbs Almond butter (8 grams)
    1/2 oz Almond Breeze Original (1 Tbs)
    Cinnamon to taste

    1/2 Cup Mixed Frozen Berries (Cascadian Farms Organic)

Directions

To make pancakes, combine all ingredients through vanilla. Mix until well combined. Make 3 pancakes on a heated non stick pan. You have to help flatten them a little. Cook for several minutes until firm enough to flip. Cook several more minutes on other side til done. Put pancakes on plate.

To make sauce, spread almond butter on banana and place in small food processor. Add almond milk and cinnamon. Process until combined. Pour over pancakes.

Microwave berries in glass bowl 1-2 minutes until warmed. Put on top of pancakes. Enjoy!!

Number of Servings: 1

Recipe submitted by SparkPeople user MRSFLEX.






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