Pumpkin Protein Pancakes in 20 Minutes

Instructions:

1. Combine pumpkin puree, protein powder, oat flour, molasses, baking powder, gingerbread spice mix, egg, and almond milk in a high speed blender.
2. Pulse for 20-30 seconds until the batter is smooth. Note: Don't over blend or you'll knock out the air.
3. Let the batter sit for 2 minutes to allow the oat flour to hydrate.
4. Heat a non stick skillet over medium low heat with a light coating of oil.
5. Pour 1/4 cup of batter per pancake.
6. Cook 2-3 mins until bubbles form on the surface and the edges appear matte.
7. Flip the pancakes carefully.
8. Cook for another 60-90 seconds until deep golden brown and springy to the touch.
9. Plate the pancakes and top with a dollop of Greek yogurt.
10. Drizzle with maple syrup and sprinkle toasted pumpkin seeds on top.