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Plant Based or Vegetarian
Always Gluten Free
All Natural Ingredients
pumpkin ginger pancakes.jpg
pumpkin ginger pancakes.jpg


Prep - 5 Minutes
Cook - 10 Minutes
1 Servings


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.


  • 1 medium egg, approx. 50g out of shell
  • 70g pumpkin puree
  • 10g Pulsin Natural Vanilla Whey Protein
  • 2 drops ginger extract
  • 40 ml unsweetened almond milk or milk of choice
  • 65g buckwheat flour
  • 1 tsp baking powder
  • 1 drop of Doterra Cinnamon Essential Oil


  • Whisk together all ingredients until smooth in a large jug or bowl using a whisk.
  • Preheat a non stick pan over a medium heat. Lightly spray with oil.
  • 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!
  • Repeat with remaining batter.
  • Top as you please!

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Peachy Palate

I’m Shel but some people call me “Peachy”...I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish.


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