Pumpkin Protein Pancakes

Oh yum. These fluffy pancakes packed with pumpkin and optional vegan mini chocolate chips make any morning pretty fantastic (just ask my toddlers). I'm pretty sure they will taste extra-good after my longer weekend run, and I'm already fantasizing about this stack of goodness.

Not only is the taste divine, they are (as usual) gluten-free, vegan, soy-free and nut-free. Almost anyone can (happily) enjoy these!

With about 315 calories for the whole recipe including the frosting, and a whopping 26 to 28g of protein, this is a winning breakfast: delicious, filling and nutritious. It will either serve one hungry twin mom (ha) or two people for a smaller, light breakfast.

The "frosting" is optional; it tastes delicious without. I recommend my vegan frosting version if you're making dessert or just an extra special breakfast. It tastes like mousse–really! I discovered that I can whip vegan protein powder with water, nondairy milk or maple syrup to create a super fluffy frosting and an extra nutrient boost and ever since, it's been my go-to "frosting!"

Side note: if you struggle with perfect pancake shapes, try out a pancake pan. (it's how all those Instagram foodies get those perfect stacks)

best perfect pancake tool bakeware

Pumpkin Protein Pancakes

yields 5-6 small pancakes


1/3 cup pumpkin puree

2 TBSP chia seeds + 6 TBSP water or 2 egg substitutes or eggs

1/2 teaspoon vanilla extract

1 scoop vanilla protein powder (about 24g)**

2 tablespoons coconut flour

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/8 teaspoon ginger

1/8 teaspoon allspice

1-2 tablespoons nondairy chocolate chips plus extra for sprinkling on top

**I use Orgain Vegan Vanilla Protein Powder: the best price is available at this site HERE


1. Mix all wet ingredients together, stirring well.

2. Add in dry ingredients, and fold in chips last.

3. On a griddle or in a pan, heat over medium-high, spritz with coconut oil or oil of choice and cook for 3-4 min per side or until set and golden. Mix extra protein powder with water or nondairy milk (or syrup for a sweeter taste), pour on top and add extra chips if desired.

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