Protein Pumpkin Pancakes+ Pumpkin Protein Bliss Balls (Vegan+GF)

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Fall finally arrived here in Vancouver and I am ready to celebrate it:) Time to swap the white wine for red and the tropical smoothies for earthier juices and almond chai lattés.

It’s no secret that I like  LOVE pancakes. It’s not just that pancakes are easy delicious and nutritious, it’s also the quality time I get to spend with my family that makes me so happy:)

I was feeling the pumpkin this morning, let me tell you!

WHAT YOU NEED

  • 1 cup of pumpkin puree
  • 2 cups of unsweetened almond milk
  • 1tsp of vanilla
  • 1 flax egg
  • 2 cups of spelt flour 
  • 1 cup of oatmeal
  • 2 scoops of Vanilla Arbonne Protein Powder*
  • 1 tbsp of baking powder 
  • 1tbsp of Cinnamon
  • 1 tsp of ginger powder
  • 1 tsp of nutmeg
  • 1/2 tsp of course sea salt

WHAT TO DO

  1. Using your high speed blender or food processor, mix pumpkin puree, almond milk and vanilla.
  2. In a large mixing bowl, combine spelt flour, protein powder, bs, spices, and oatmeal.
  3. Add flax egg, wet ingredients and dry ingredients and mix well.
  4. Cook pancakes in a little coconut oil either on a griddle or frying pan.
  5. Serve with maple syrup and bananas.

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* Notice there is no sugar in the pancake mix. The Arbonne Protein Powder has 9 grams of sugar per 2 scoops and is absolutely delicious but I find it too sweet for regular smoothies. I have been loving it in bliss balls and healthy cookies that I have been making for the kids. You can shop for the protein powder HERE. It’s vegan and has 20g of pea protein in every scoop:) 

Below is the Pumpkin Protein Bliss Balls that I whipped up wth the extra pumpkin I had. I mean… I already had the protein and spices out right?:)

PUMPKIN PROTEIN BLISS BALLS

Combine 1 cup of almond meal with 1 cup of oat flour (I made both with my Vitamix) with 1/2 cup of melted coconut oil, 2 scoops of Arbonne Vanilla Protein Powder, 1/4 cup of pumpkin puree, cinnamon, salt and 1tbsp of agave. Combine well and form into balls. You might need a little extra oat flour depending on how much pumpkin you want to use. The dough should be crumbly and fairly dry before you roll them into balls. If the mixture is sticking to your hands, add a little more dry ingredients. Refrigerate for 20 minutes (minimum) and keep in the fridge:)

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xoxo

Rebecca