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Protein Pumpkin Pancakes


  • 80g pumpkin puree
  • ½ tbsp (7g) clarified butter (ghee) or butter, melted
  • 10g Pulsin Vanilla Whey Protein
  • 60g Cassava Flour; not to be confused with tapioca flour/starch
  • ¼ tsp of baking soda
  • ½ tsp cinnamon
  • Pinch of nutmeg


  • 80ml almond milk or milk of choice
  • 1 large whole egg
  • 1 tsp coconut sugar
  • ½ tsp of baking powder
  • ½ tsp Apple Cider Vinegar
  • ¼ tsp ginger

These autumnal protein pumpkin pancakes are so easy to make…though it did take a few attempts to get the recipe just right!  The Pulsin Vanilla Whey protein adds a delicious touch of sweetness! 


  1. Whisk together all batter ingredients. Set to one side for 10 minutes to settle and thicken.
  2. Heat a non stick pan and grease with spray oil.
  3. Add 3 tbsp of batter to the pan for each pancake. I cooked two and then three together.
  4. Allow to cook for 2 minutes, cover the pan with foil and allow to cook for one minute more. This is key for easy flipping!
  5. Flip and cook for 1 - 2 minutes.
  6. Serve stacked topped with Greek yogurt or coconut yogurt, toasted pumpkin seeds and a drizzle of maple syrup or honey!