Getting out of bed is much easier when a tasty breakfast is on the table! Forget flat, bland flapjacks. Pile your plate high with these moist, chewy pumpkin pancakes, stuffed with chopped nuts and coconut shreds for a naturally sweet and filling morning meal. They’re dairy free, gluten free and made with a homemade chia seed egg substitute, making them a vegan treat that anyone who rises and shines early can enjoy.
Vegan & Gluten-Free Pumpkin-Coconut Pancakes
1 heaping scoop vegan non-soy protein powder
1 cup gluten-free baking mix
2 chia (or flax) “eggs”
½ cup organic pumpkin
2 tsp. vanilla
¾ cup unsweetened almond milk or coconut milk
2 tsp. cinnamon
1/3 cup unsweetened coconut
1/3 cup dry roasted or raw almonds, chopped
1. Follow directions to prepare chia/flax eggs.
2. In large bowl, combine chia/flax eggs with remaining liquid ingredients (except coconut oil), then slowly add dry ingredients, mixing well.
3. Heat coconut oil in iron skillet; pour ¼ cup batter per pancake. Cook until bubbles form, then flip and finish cooking.
4. Serve topped with your favorite nut butter.