Chocolate-Pumpkin Buckwheat Protein Pancakes

There's nothing like that chocolate and pumpkin combination (except maybe chocolate and peanut butter, but still), which is why I just had to make some chocolate-pumpkin pancakes for breakfast! They are super moist and fluffy, just the way I like 'em. Top them with some banana slices and nut butter, and you've got yourself one fantastic meal.

Chocolate-Pumpkin Buckwheat Protein Pancakes topped with blueberries, banana slices, and Almond Crunch Rawmio drizzle. 

Ingredients:

• 1/4 cup buckwheat flour
• 1 scoop chocolate protein powder
• 1/4 cup pumpkin puree 
• 2 flax eggs* (2 tbsp flax meal + 6 tbsp water)
• 1-2 tbsp vanilla Greek yogurt
• 1/2 tsp baking powder

*For maximum fluffiness, soak flax meal in water for at least 1 hour before making pancakes.

Directions:

1. Combine all ingredients in a small bowl and mix until batter is moist. It will be super super thick, so just keep mixing and mashing until all the dry ingredients are all folded into the wet. This might take a minute or two, and a little bit of arm strength! 
2. Heat a large cooking pan over medium heat on the stove. 
3. Lightly coat pan with cooking spray.
4. Spoon pancake batter onto pan, shaping into circular form (or whatever shape you want your pancakes in, I guess!) 
5. Let each pancake cook until both sides are set (cook about 2 minutes on each side before flipping). As the pan gets hotter, it may be a good idea to turn the heat to medium-low or low so the pancakes don't start to burn. 
6. Flip onto a plate, top with anything you'd like, and enjoy!