Snickerdoodle Pumpkin Pancakes

Dairy Free Gluten-Free Vegetarian

Calories: 369 Proteins: 26 Carbs: 45 Fats: 9 Serves: 1



1/4 Cup flour (brown rice flour)

2 Tbsp vanilla protein shake

1 Tbsp BBF organic coconut flour

1 tsp baking powder

1 tsp cinnamon

1 Tbsp pumpkin puree

1 Egg

water to achieve desired consistency

Topping -

1 Tbsp pumpkin puree

1 Tbsp PBfit®

cashew or almond milk to achieve desired consistency


1. Mix your pancake batter.
2. Spray a pan with nonstick cooking spray. Make your pancakes and cook each side on medium for 2min or until you see bubbles and the sides start to get dry. Flip and cook for additional minute.
3. When Stacking your pancakes poke a hole in the center and add your filling in so that when you cut into your pancakes you have this beautiful filling oozing out.