These vegan-friendly pancakes are the ultimate indulgence. They're packed with an array of warming spices and plenty of protein from Balance Plant Protein. They take a bit more effort to make than some of our recent smoothie recipes, but they're totally worth it.

Ingredients

• 3 scoops Balance Plant Protein (vanilla)
• 2.5 cups almond milk
• 2 tbsp lemon juice
• 2 tbsp Olivani (or substitute vegan suitable spread)
• 2 tbsp brown sugar
• 160g can of pumpkin puree
• 1 tsp vanilla essence
• 2 tbsp maple syrup
• 2 tsp baking powder
• 1 tsp baking soda
• 1.5 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice
• 1/4 tsp cloves
• 190g flour

Directions

1. Combine 11/2 C of the almond milk with the lemon juice and put aside.
2. In a large bowl, whisk the spread and sugar together, then add the pumpkin puree,
   vanilla and maple syrup.
3. Add the milk mixture to the pumpkin mix and whisk to combine.
4. Sieve the remaining dry ingredients into the liquid mix and combine. Add more
   almond milk and/or water as required until a smooth, pancake- like consistency is
   reached.
5. Heat a lightly oiled pan on a low- medium heat. Ladle batter onto the pan and flip
   pancake when the mixture starts bubbling and coming up at the edges. Cook for a
   further two minutes on the opposite side before serving.

Nutrition Info

• Makes 4 servings
• Average quantity per serving:
• 438 calories
• 23.4g protein
• 10.1g total fat
• 2.2g saturated fat
• 58.2g carbohydrate
• 18.4g sugars
• 1300mg sodium