Vanilla Pumpkin Pancakes with a Peanut Butter Sauce

Yields 8 pancakes



1 cup whole wheat flour

1 cup rolled oats

1 cup pumpkin puree

1 scoop vanilla protein powder

1 tbsp Chalice Pumpkin Spice

1 cup unsweetened soy milk

3 tbsp PB2 powder

¼ cup soy milk

2 tbsp oil


1. In a large bowl, combine whole wheat flour, rolled oats, pumpkin puree, vanilla protein powder, pumpkin spice and soy milk. Stir together using a fork until all of the ingredients are combined.

2. Oven medium heat add a small amount of oil in a non-stick pan. When the oil is heated, scoop out 1/3 cup of pancake batter for each pancake. Gently press the batter down to make a pancake shape.

3. Cook the pancake batter for 2 minutes on each side of the pancake or until golden brown.

4. In the mean time prepare the peanut butter sauce by mixing the PB2 and soy milk. Whisk using a fork.

5. Serve the pancakes warm with the peanut butter sauce drizzled on top.