pumpkin protein pancakes are an easy and delicious way to get some extra protein in your diet. made with clean ingredients, you can have tasty pancakes and stick to your healthy lifestyle!
i am a pancake person through and through. and i have to say, this pumpkin pancake recipe is a KEEPER!
using pumpkin puree, pumpkin pie spice, cinnamon and nutmeg you get fall flavors in every bite. there is a perfect amount pumpkin flavor without being too overwhelming. you will most likely have all of the ingredients needed to make these pancakes especially if fall season is in full force.
if you're looking for a pancake recipe that is not only delicious but easy to make - this is for you! the batter takes little time to whip up and you're ready to flip those pancakes.
ingredients used in this recipe
- vegan protein powder
- gluten-free flour
- monk fruit sweetener
- pumpkin puree
- eggs
- almond milk
- pumpkin spice
- cinnamon
- vanilla extract
- baking powder
what protein powder should be used in this recipe?
any protein powder will work in this recipe, so feel free to use what you have on hand!
for this recipe i use the vanilla protein powder. this allows the pancakes to have the ultimate pumpkin flavor without any competing flavors.
i have also tried this recipe with cinnamon protein powder and that was delicious!
how to get the perfect pancake
- spray your pan with nonstick
- heat for pan over medium heat before adding the pancake batter
- use a liquid measuring cup to pour the batter on the pan in perfect circles
- do not flip pancakes until ready and bubbles have formed in the batter
frequently asked questions
it depends on the recipe and ingredients used. this recipe uses the cleanest and highest quality ingredients to not only make the tastiest pancakes but ones that are good for you too. this recipe is a single-serving recipe so that you can adjust it for multiple people or enjoy it all for yourself with zero guilt!
there are two key components that keep these pancakes as fluffy as can be, baking powder and resting time. the resting time allows the pancake batter thicken. let it sit for about 10 minutes prior to adding to the skillet.
yes! these pancakes have 20 grams of protein in just one serving. that's as much as (if not more than) having a cup of greek yogurt or 2 eggs.
i would not suggest replacing the flour in this recipe for more protein powder. the flour adds structure to the batter to ultimately create the perfect pancake.
this depends on the brand that you use. the 1st phorm protein powder that i use in this recipe does not change the texture. however, some protein powders may create a grainy batter. to play it safe and get the best result possible, i suggest using the kind i linked above!
related recipes
- gluten-free pumpkin snickerdoodles
- bakery style pumpkin muffins
- healthy white chocolate pumpkin bars with macadamia nuts
- easy pumpkin spice french toast
- pumpkin pie baked oatmeal (gluten-free and vegan friendly!)
if you try this recipe, please considering leaving a rating and comment at the end of this recipe post. it is incredibly helpful to my business and to your fellow readers!
pumpkin protein pancakes
Ingredients
- 1 serving vanilla protein powder linked the one i use above!
- 2 tbsp gluten-free flour
- 1 tsp baking powder
- 2 tbsp monk fruit sweetener
- ½ cup pumpkin puree canned
- 2 eggs or flax eggs use flax eggs for vegan
- ⅓ cup almond milk unsweetened
- 1 tsp vanilla
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
toppings (optional)
- greek yogurt
- pumpkin seeds
- maple syrup
- cinnamon dusting
Instructions
- mix the protein powder and gluten-free flour together. add in the remaining dry ingredients and combine
- combine all of your wet ingredients
- slowly add all of your dry ingredients into the wet ingredient mixture a portion at a time
- when the batter is fully combined, let rest for ~10 minutes to allow the batter to thicken
- once ready, heat a skillet over low to medium heat
- when heated, add about a ¼ cup of pancake better onto the skillet
- flip the pancake once little bubbles start to form and cook the other side
- make the rest of the pancakes batter until there is none left
- top your pancake stack with your favorite pancake toppings. my favorites with this recipe are greek yogurt, pumpkin seeds and a heavy pour of maple syrup
- enjoy!
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