Pumpkin Pie Protein Pancakes with Snickerdoodle Almond Butter

Directions

Method

1. 1) Combine the almond milk, pumpkin puree and coconut oil in a large bowl and whisk gently. 2) Next add the rest of the pancake ingredients and whisk thoroughly until a smooth batter forms. If the mixture seems too thin, add a little more oat flour. If it's too thick, add a little more almond milk! 3) Heat a little coconut oil in your frying pan and cook each pancake for about two minutes each side. The vegan pumpkin pancakes ready to flip when bubbles start to form on the surface. 4) Heat the frozen berries in a small pan over a low heat until they soften. Continue to stir until a thick berry sauce begins to form. 5) To make the snickerdoodle almond butter simply whisk the almond butter with the maple syrup and cinnamon until well combined. 6) Serve the pumpkin pancakes warm with the berries and almond butter. They also work great with just the maple syrup!