I created a variation on my quinoa protein pancakes that I often make and freeze ahead for the next week. Pumpkin recipes are every where. Why not in my breakfast!
The pumpkin replaces the fat in the recipe, but also adds loads of vitamin A and some iron and manganese too!
For the recipe, click here. And, instead of the applesauce, use canned pumpkin! That’s it!
And here is what they look like when cooking. Don’t worry that they are a little more thick than normal pancakes. They come out smooth and very moist.