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Pumpkin Ginger Protein Pancakes



  • 40 ml unsweetened almond milk or milk of choice
  • 65g buckwheat flour
  • 1 tsp baking powder
  • 1 drop of Doterra Cinnamon Essential Oil

Pumpkin and ginger pancakes… protein boosted with the wonderful naturally sweetened Pulsin Vanilla Whey Protein.

The pumpkin not only bestows a beautiful orange hue but ensures the protein pancakes stay light, fluffy and supple.


Pumpkin Pancakes 2


  1. Whisk together all ingredients until smooth in a large jug or bowl using a whisk.
  2. Preheat a non stick pan over a medium heat. Lightly spray with oil.
  3. Pour ¼ cup (60ml) measures of batter into the pan. Cook until bubbles form, just a couple of minutes, flip and cook for 30 seconds more max!
  4. Repeat with remaining batter.
  5. Top as you please!