Pumpkin Protein Pancake
canned pumpkin purée
Mix together all the ingredients and add the almond gradually at the end until you get a batter consistency.
Heat your chosen oil in a pan and on a medium heat, cook tablespoon sized amounts of mixture, flipping after a couple of minutes.
*You can sub Pumpkin Puree for this
Butternut Squash Puree
I topped with syrup (walden farms) and some caramelised peaches, which I made by cooking 1 sliced peach in the pan next to the pancakes.
I used Protein Works Millionaire Shortbread flavour Soy Protein.