Pumpkin & Carrot Skillet Pancake

Pumpkin &Amp; Carrot Skillet Pancake Ingredients

60g graded carrots70g raw pumpkin/ 50g pumpkin purée35g pancake mix (any brand) (mine: @flapjacked )5g coconut flour (extra fluffiness) (can sub with more pancake egg/ oil)25g salted caramel soy protein isolate @myvegan14g unflavoured soy protein isolate @myvegan200-220 water/ milk1tsp pumpkin spice (cinnamon, ginger, nutmeg, clove)Pinch of salt

Toppings

15g cream cheese (or vegan sub)20g diary/ soy yogurtMaple syrup/ honey/ sweeteners (optional)8g raisins5g sugar-free toasted coconut flakesCarrot shreds*also recommend almond/ walnuts/ cacao nibs

Method

1. Steam/ bake pumpkin until soften (only if using raw pumpkin) then mash it2. Mix dry ingredients3. Add pumpkin purée and liquid, mix until well combined4. Mix in shredded carrots5. Preheat oven to 1906. Bake for 30-35 mins7. Mix cream cheese, yogurt & sweetener8. Let cool for 5 mins and add toppings

Notes

1. You can also sub protein powder with more pancake mix (rmb to adjust the amount of water if not using soy protein n coconut flour coz both are super absorbent!!)2. If using whey instead of soy protein, also adjust the amount of liquid3. I’m using Japanese pumpkin which the calorie is much higher than butternut squash so u may adjust macros accordingly