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Our MEGA Black Friday Event is Here!

Plant Based or Vegetarian
Always Gluten Free
All Natural Ingredients
pumpkinpancakes.png
pumpkinpancakes.png

Protein Pumpkin Pancakes

Prep - 5 Minutes
Cook - 15 Minutes
1 Servings

Protein Pumpkin Pancakes

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!

Ingredients

  • 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

Method

  • Whisk together all batter ingredients. Set to one side for 10 minutes to settle and thicken.
  • Heat a non stick pan and grease with spray oil.
  • Add 3 tbsp of batter to the pan for each pancake. I cooked two and then three together.
  • 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!
  • Flip and cook for 1 - 2 minutes.
  • Serve stacked topped with Greek yogurt or coconut yogurt, toasted pumpkin seeds and a drizzle of maple syrup or honey!

Featured Products

Peachy Palate

www.peachypalate.com

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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