I’ve got a recipe for Pumpkin Spice Protein Pancakes that’s going to knock your orange and black socks off! (It’s the taste that counts, not appearance.)

Take this delicious recipe from vegenista.com…

“Vegan Pumpkin Spice Pancakes

• 2 ½ cups whole wheat flour 
• 2 ½ cups water 
• ½ cup almond milk
• 2 tbsp baking powder 
• 1 tsp salt 
• ½ cup organic canned pumpkin 
• ½ tsp cinnamon 
• ¼ tsp nutmeg 
• ¼ tsp allspice 
• 1 tsp vanilla extract 
• ½ tsp baking soda 
• 1 tsp apple cider vinegar 

1. Combine almond milk with the tsp vinegar in a separate bowl. Give it 5 minutes to curdle (this is like using buttermilk).
2. Stir together pumpkin, spices, water & almond milk in mixing bowl. Add remaining ingredients & stir until most.
3. Let sit 5 minutes to rise & lightly stir again. Let rest 5 more minutes & cook them up. Makes twenty 4” pancakes.”

BUT! Here’s how you can make it healthier: only do 2 cups of the flour and add 1 serving (3 tbsp.) of 16 grams of non-GMO soy protein with Shaklee’s “Instant Protein^® Soy Mix” (vegan). Try it while you’ve still got pumpkin fever!

-Summer