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Pumpkin Pie Pancakes

October 5, 2015

This yummy fall-inspired recipe was submitted to us by Holistic Wellness Expert Samantha Gladish. 


  • 1 scoop Progressive Harmonized Protein, vanilla flavor
  • ½ cup pure pumpkin puree
  • 1 organic egg
  • ½ tsp baking soda
  • ½ cup wheat free rolled oats
  • ½ cup water or almond milk
  • ½ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • Coconut oil – to heat in pan

1. Blend all ingredients together in a blender until smooth.
2. Using a 1/3 measuring cup, pour batter into pan. Depending how big you form your pancakes, you could get anywhere from 6-10 pancakes from one serving. 
3. Cook for 2 minutes on each side.
4. These pancakes are light and fluffy! I top mine with hemp seeds, almond butter and organic grade B maple syrup. Leftovers make a great snack mid day.



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