SERVINGS: 6 pancakes
- 1/4 cup pumpkin puree
- 1 cup coconut milk
- 3/4 cups oats
- 1 scoop protein powder. I use this pea protein
- 1 tsp ground flax seeds
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin spice
- Splash of maple syrup
- 1/2 cup chocolate chips
- 1/2 cup blueberries
- 2 cups mixed frozen berries
- Splash of water
- 1/2 tbsp maple syrup
For the pancakes, add all the ingredients but the chocolate chips and blueberries in a blender or food processor and blend until you get a smooth batter.
Add the chocolate chips and blueberries in the batter, and mix well.
Heat a non-stick pan over low-medium heat with a little avocado oil or coconut oil. Pour ¼ cup of batter onto the pan and spread out into round shapes.
Cook for a couple of minutes or until the underside is a bit golden, flip with a spatula, and cook for another couple of minutes.
Repeat with the remaining batter.
For the compote, add a splash of water in a pot with the berries and a splash of maple syrup, and cook for 5-10 minutes. While cooking, stir the fruit with a wooden spoon.
Serve the pancakes with almond butter and the berry compote. You can also serve them with ice cream or maple syrup.