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pumpkin pancakes recipe header image.jpg
pumpkin pancakes recipe header image.jpg

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!


  • 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



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!

Protein Pumpkin Pancakes Stack With Fork | Pulsin Recipe | Vanilla Whey Protein
Protein Pumpkin Pancakes Close Up Of Pancake Toppings| Pulsin Recipe | Vanilla Whey Protein

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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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