Pumpkin Protein Pancakes

Tall stack of pumpkin spice pancakes with vegan whipped cream on top.

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Pumpkin Protein Pancakes

These protein pumpkin pancakes are just the thing you need for fall flavors that fill you up. Made with only wholesome ingredients and gently spiced, you’ll fall for them fast! Plus, they’re so simple to make anytime, so make a batch today!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: Servings

Calories: 315kcal

Author: Rae Aflatooni

Equipment

Skillet

Ingredients

1 1/4 cups all-purpose flour unbleached
1/4 cup protein powder
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 cup pumpkin puree
1 teaspoon vanilla extract
2 tablespoons maple syrup
1 cup oat milk

US Customary - Metric

Instructions

Heat a skillet over medium heat (with a little cooking oil in it).
Add dry ingredients to a medium bowl and stir until combined.
Pour in liquid ingredients and stir thoroughly until well combined.
Turn heat down to medium-low and scoop batter into frying pan. (I find using a 1/3 measuring cup works well, depending on the size of pancakes you are going for.) Cook until the glossy shine is gone and bubbles start to form. Flip and cook for another minute or so. Repeat until all pancakes are cooked. (Re-oil your skillet as needed.)
Serve with pecans, warm maple syrup, and vegan whipped cream.

Notes

Storage Tips
Did you make a big batch of healthy protein pumpkin pancakes? You can put them in your fridge for up to 5 days and warm them back up for breakfast each morning. You can also store them in a freezer bag in the freezer for up to 3 months for a quick morning breakfast that fills you up.

Nutrition