VEGAN PROTEIN PUMPKIN PANCAKE Recipe

Pancake Ingredients:

1 cup oats (80 g)
¾ cup pumpkin (185 g)
1 tsp cinnamon (3 g)
½ tsp allspice (1 g)
½ tsp nutmeg (1 g)
⅛ tsp cloves (0.3 g)
1 tsp vanilla extract (5 g)
1 scoop Planta Vanilla Protein (30 g)
210 ml soy milk

Protein Icing Ingredients:

30g 1 Scoop Planta Protein
1 tsp Monkfruit sweetener (4 g)
Water until creamy
Optional Toppings:
- 1 tsp Monkfruit sweetener (4 g)
- Dash of cinnamon

Directions:

Blend 80 grams (1 cup) of oats to flour consistency and add to a medium size mixing bowl.

To the mixing bowl add:

Add 185 grams (¾ cup) of pumpkin
Add 1 tsp of cinnamon
Add 1/2 tsp of allspice
Add 1/2 tsp of nutmeg
Add 1/8 tsp of cloves
Add 1 tsp of vanilla extract
Add 1 scoop (30 g) Plant Fusion vanilla protein powder
Add 1-4tsp Monkfruit or Stevia sweetener for sweeter pancakes
Add 210 ml of soy milk and mix the ingredients together

To a small mixing bowl add:

25 g Plant Fusion vanilla protein powder
1 tsp (4 g) Monkfruit sweetener
and mix with water until creamy
Microwave for 25 seconds (add more water afterward if needed)

To plate:

Stack pancakes on a plate
Add the protein icing
1 tsp Monkfruit sweetener (4 g)
A dash of cinnamon!

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This total recipe creates 4 servings and contains 1,032 calories and 189 grams of protein. This means each serving will come in at a whopping 47 grams of protein and only 258 calories!

Directions:

So to make the roast, we’re first going to add 240 g or about 2 cups of vital wheat gluten into a mixing bowl.
Next, we’ll add:

6 grams of nutritional yeast or about 4 teaspoons
1/2 tsp of paprika
1/2 tsp of ground coriander
1/2 tsp of poultry seasoning
1/2 tsp of thyme
And 1 tsp of black pepper

Using a fork, mix the dry ingredients thoroughly into the vital wheat gluten
Next, in a small mixing cup, measure out:

240ml of water
9g or 1 cube of vegan “Not Chick’n Bouillon Cubes”
and 2 tsp of Liquid Smoke
Mix these ingredients until the bouillon cube is dissolved

Once dissolved, add the mixed liquid to the vital wheat gluten mixture.
Gently stir this mixture until it becomes a ball

We don’t want the ball to be super dry so add 10-15 ml more water if necessary

Then let the ball REST on a counter for 30 minutes

This will help the vital wheat gluten develop protein strands

Next, we’re going to squeeze the ball into two 10-12” long cylinders and tie them each into a single knot

Try to avoid tearing the strands while stretching

Then In a medium size saucepan, add water until it reaches 1/2 of an inch in depth.
We’ll then add 2 tbsp of Garlic Powder and 4.5g or about ½ cube of “Not Chik’n Bouillon Cube’” to the water.
Once the water is seasoned, we’re going to “Water Saute” the roast with the lid on for 1 hour on a medium-mild boil
Keep an eye on the water level throughout cooking and add more if needed.
Once finished, we highly recommend letting the roast cool and storing it overnight in foil to increase the density
To reheat: Air Fry for 6-8 minutes until desired outside crispness.