Another seasonal recipe incoming!!

These pumpkin protein pancakes are so easy to make and made with ingredients you probably have in your pantry right now. Naturally low carb, high protein goodness! The great thing about these is that you can have them both savoury AND sweet.

Don’t have flour? You don’t need it!

Don’t have pumpkin? No problem! You can replace the pumpkin by equal amounts of other vegetable or fruit purée!

*I used this unflavoured sprouted rice protein powder. I love rice protein when I want to take it easy on the dairy because I don’t tolerate pea protein, which is commonly found in dairy free protein powders. But because rice protein is made from rice, it’s best to go for a sprouted option. Sprouting is a process that removes most of the anti-nutrients (rice has lots of these) that can be hard to digest, cause damage to gut lining and inflammatory responses in some people. Nutribiotics is the only brand I could find that does protein made from sprouted rice.

If you tolerate pea protein well, this is also a great, minimal option. If you want to go a bit more fancy, with added functional ingredients, try one of Form’s superblends. This one tastes amazing.

** On ‘good gut’ days and right after a resistance workout, I find I can tolerate whey protein much better. This unflavoured organic grass fed whey protein is my go to. If you’re sensitive to cow’s dairy, you could try their organic grass fed goat’s and sheep’s whey, which I also love.