Protein Pancakes

I eat this for breakfast every weekday, and I have for probably around 10 years now. My friends have tried it and they love it. Although this is an amazing nutritional breakfast, please don’t eat it every day like I do, or you’ll get sick of it. General rule: vary your diet. Don’t eat the same thing every day for years. That’s why I gave you multiple breakfast options!

Dairy, nut, & gluten free!

Ingredients

• 1 (24 oz) package of gluten-free pancake mix

• 8 oz of Hemp Protein powder

• 3 oz cinnamon

• 6 oz of ground flaxseeds

• 2 (15 oz) cans of sweet potato puree, or pumpkin puree, or butternut squash puree (choose your favorite!)

• 1 (16 oz) jar of Sunflower Butter

• 48 oz oat milk (or your milk)

• NOTE: My mom developed this recipe to make 2 WEEKS worth of pancakes (~14) for two children. We only eat one pancake a day between the two of us because we each eat half of the pancake. If you don’t want to make that much in one batch, reduce the ingredients proportionally. If you want to make that much but don't want to cook that much in one day, refrigerate the rest of the batter when you aren't using it so you can make it less often.

Preparation

1. Combine and mix your dry ingredients (pancake mix, hemp protein powder, cinnamon, flaxseeds) together in one bowl

2. Add the puree and sunflower butter to the dry ingredient mixture

3. Start to mix together, and slowly pour the milk into the bowl as you mix

4. Once thoroughly mixed, scoop the batter onto a lightly-oiled non-stick pan

5. Cook on both sides (flip to the other side when it is firm. You should be able to get your spatula under it in order to flip)

6. Once it is done cooking, put it on a plate and let cool for 1 minute

7. Serve and enjoy!