Pumpkin Protein Pancakes

🥞 Pumpkin Protein Pancakes 🥞

- 100g of pumpkin puree
- 50g self-raising flour 
- Half a tsp of baking powder 
- 1 large egg 
- 15g or 2 scoops of MaxConcentrate Vanilla
- Half a tsp of cinnamon 
- 80-100ml milk

Toppings: 
-  1 tbsp of almond butter 
- Greek yoghurt 
- Frozen raspberries

Method:
- Whisk together the pumpkin puree, egg, protein powder, cinnamon, milk and baking powder till combined. Let the batter sit for 5-10 mins to allow it to thicken. 
- Heat a nonstick frying pan on a medium heat. 
- Add a large tbsp of the batter to the frying pan and cook until you see bubbles start to form in the pancakes. 
- Flip the pancakes and cook for a further minute. 
- Repeat with the rest of the mixture. 
- Add your toppings and enjoy!