Pumpkin Protein Pancakes
Fluffy, cinnamon-spiced pumpkin pancakes with a protein boost that keeps you full for hours! They taste like weekend brunch but are built for athletes and perfect for fall meal prep.
Prep:
5 min
Cook:
10 min
Chill Time:
Total:
15 min
Ingredients
Servings:
1
WET
- ½ cup unsweetened soy milk
- 2 tsp apple cider vinegar
- ¼ cup pumpkin purée
DRY
- ½ cup all-purpose flour
- 1 scoop vanilla vegan protein powder (pea protein seems to work best)
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of salt
- 1 tbsp cane sugar, coconut sugar, or stevia baking blend
- Olive oil spray for cooking
TOPPINGS
- Almond butter
- Vegan Greek yogurt
- Pumpkin seeds or pecans
- Sprinkle of cinnamon
WET
- ½ cup unsweetened soy milk
- 2 tsp apple cider vinegar
- ¼ cup pumpkin purée
DRY
- ½ cup all-purpose flour
- 1 scoop vanilla vegan protein powder (pea protein seems to work best)
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of salt
- 1 tbsp cane sugar, coconut sugar, or stevia baking blend
- Olive oil spray for cooking
TOPPINGS
- Almond butter
- Vegan Greek yogurt
- Pumpkin seeds or pecans
- Sprinkle of cinnamon
WET
- 120 mL unsweetened soy milk
- 10 mL apple cider vinegar
- 60 g pumpkin purée
DRY
- 60 g all-purpose flour
- 30 g vanilla vegan protein powder (pea protein seems to work best)
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of salt
- 1 tbsp cane sugar, coconut sugar, or stevia baking blend
- Olive oil spray for cooking
TOPPINGS
- Almond butter
- Vegan Greek yogurt
- Pumpkin seeds or pecans
- Sprinkle of cinnamon
WET
- 120 mL unsweetened soy milk
- 10 mL apple cider vinegar
- 60 g pumpkin purée
DRY
- 60 g all-purpose flour
- 30 g vanilla vegan protein powder (pea protein seems to work best)
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of salt
- 1 tbsp cane sugar, coconut sugar, or stevia baking blend
- Olive oil spray for cooking
TOPPINGS
- Almond butter
- Vegan Greek yogurt
- Pumpkin seeds or pecans
- Sprinkle of cinnamon
Instructions
1
In a small bowl or measuring cup, combine soy milk and vinegar. Let sit 5 minutes to curdle into vegan “buttermilk.”
2
In a medium bowl, whisk flour, protein powder, baking powder, spices, salt, and sugar.
3
Pour in the buttermilk and pumpkin purée. Stir just until combined (don’t overmix). The batter will seem thick - that’s how it’s supposed to be!
4
Heat a non-stick pan to just under medium heat and spray lightly with oil. Pour in ~3-4 tbsp batter per pancake and cook for 2-3 minutes per side, until golden and fluffy (only flip once for the fluffiest pancakes).
5
Serve pancakes topped with almond butter, vegan yogurt, pumpkin seeds, maple syrup, cinnamon, etc.
6
7
8
9
10
Storage
Fridge: 2-3 days | Freezer: 2-3 months
Notes
- To increase the protein, use ⅓ cup + 1 tbsp (45 g) flour and 1 ½ scoops (45 g) protein powder. Note: The pancakes will be more dense and less fluffy
- Let the batter sit 5 minutes for fluffier pancakes
Ingredients
Servings:
1
WET
- ½ cup unsweetened soy milk
- 2 tsp apple cider vinegar
- ¼ cup pumpkin purée
DRY
- ½ cup all-purpose flour
- 1 scoop vanilla vegan protein powder (pea protein seems to work best)
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of salt
- 1 tbsp cane sugar, coconut sugar, or stevia baking blend
- Olive oil spray for cooking
TOPPINGS
- Almond butter
- Vegan Greek yogurt
- Pumpkin seeds or pecans
- Sprinkle of cinnamon
WET
- ½ cup unsweetened soy milk
- 2 tsp apple cider vinegar
- ¼ cup pumpkin purée
DRY
- ½ cup all-purpose flour
- 1 scoop vanilla vegan protein powder (pea protein seems to work best)
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of salt
- 1 tbsp cane sugar, coconut sugar, or stevia baking blend
- Olive oil spray for cooking
TOPPINGS
- Almond butter
- Vegan Greek yogurt
- Pumpkin seeds or pecans
- Sprinkle of cinnamon
WET
- 120 mL unsweetened soy milk
- 10 mL apple cider vinegar
- 60 g pumpkin purée
DRY
- 60 g all-purpose flour
- 30 g vanilla vegan protein powder (pea protein seems to work best)
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of salt
- 1 tbsp cane sugar, coconut sugar, or stevia baking blend
- Olive oil spray for cooking
TOPPINGS
- Almond butter
- Vegan Greek yogurt
- Pumpkin seeds or pecans
- Sprinkle of cinnamon
WET
- 120 mL unsweetened soy milk
- 10 mL apple cider vinegar
- 60 g pumpkin purée
DRY
- 60 g all-purpose flour
- 30 g vanilla vegan protein powder (pea protein seems to work best)
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- Pinch of salt
- 1 tbsp cane sugar, coconut sugar, or stevia baking blend
- Olive oil spray for cooking
TOPPINGS
- Almond butter
- Vegan Greek yogurt
- Pumpkin seeds or pecans
- Sprinkle of cinnamon
Instructions
1
In a small bowl or measuring cup, combine soy milk and vinegar. Let sit 5 minutes to curdle into vegan “buttermilk.”
2
In a medium bowl, whisk flour, protein powder, baking powder, spices, salt, and sugar.
3
Pour in the buttermilk and pumpkin purée. Stir just until combined (don’t overmix). The batter will seem thick - that’s how it’s supposed to be!
4
Heat a non-stick pan to just under medium heat and spray lightly with oil. Pour in ~3-4 tbsp batter per pancake and cook for 2-3 minutes per side, until golden and fluffy (only flip once for the fluffiest pancakes).
5
Serve pancakes topped with almond butter, vegan yogurt, pumpkin seeds, maple syrup, cinnamon, etc.
6
7
8
9
10
Storage
Fridge: 2-3 days | Freezer: 2-3 months
Notes
- To increase the protein, use ⅓ cup + 1 tbsp (45 g) flour and 1 ½ scoops (45 g) protein powder. Note: The pancakes will be more dense and less fluffy
- Let the batter sit 5 minutes for fluffier pancakes
Macros
Calories: 469
Protein: 36 g
Carbs: 60 g
Fat: 11 g
Macros
Calories: 469
Protein: 36 g
Carbs: 60 g
Fat: 11 g
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