From your own kitchen: EAT THIS!
Pumpkin Protein Pancakes
To a large blender, add 11∕2 cups unsweetened almond milk, 2 tablespoons vinegar, 1 cup canned pumpkin, 1 egg,and 2 tablespoons coconut oil and blend until smooth. To a large bowl, add 3∕4 cups whole-wheat flour, 1∕2cup vanilla plantbased protein powder, 1∕2 cup ground flaxseed, 3 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg,and 1∕2 teaspoon kosher salt and mix together. Add dry ingredients to wet ones and blend until smooth. Heat 1 tablespoon butter in a large nonstick skillet over mediumhigh heat. Working in batches, add pancake batter, using about 1∕3 cup per pancake, and brown for about 2 minutes on each side. Top with Greek yogurt and dried cranberries. Serves 6; 2…