Pumpkin Protein Pancakes


In a mixing bowl, whisk the gluten-free flour, protein powder, baking powder, pumpkin spice, and salt until well combined.

In a separate bowl, mix together the pumpkin puree, almond milk, maple syrup, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until just combined.

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or coconut oil.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Repeat the process with the remaining batter, adjusting the heat if necessary.

Serve the pancakes warm with your favorite toppings like sliced bananas, berries, chopped nuts, or a drizzle of maple syrup.


  • 1 cup gluten-free flour blend
  • 1/4 cup vanilla protein powder (plant-based)
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/2 cup grass-fed milk or your choice of unsweetened nut milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • Cooking spray or coconut oil for greasing the pan