Pumpkin Protein Pancakes

Pumpkin Protein Pancakes


Nothing says FALL like pumpkin spice! Turn your breakfast into a seasonal treat with these tasty, filling, easy pancakes! 


  • 2/3 cup old fashioned oats gluten free if necessary
  • 1/2 cup BCRX Vanilla Protein Powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • 2/3 cup pumpkin puree
  • 2/3 cup almond milk
  • 4 tablespoons maple syrup
  • Optional Toppings: maple syrup, pecans, nut butter, jam


  1. Pulse oats in a blender to form a flour like consistency. Add in protein powder, baking powder, and spices. Pulse to combine.
  2. Add in pumpkin puree, milk, and maple syrup. Blend until combined.
  3. Heat a greased griddle or pan to medium/high heat. Pour pancake batter in ¼ cup increments into the pan. Cook for 3-4 minutes on each side, flip + cook for an additional 3-4 minutes.
  4. Serve with maple syrup, pecans, or nut butter of choice!


Substitution Options for Pumpkin Protein Pancakes –

  • Milk - you can use any type of milk you like, dairy or other non-dairy milks will work.
  • Sweeteners- You can use honey or agave nectar instead of maple syrup.
  • Save 6SP per serving by using sugar free maple syrup.


This recipe sourced from The Clean Eating Couple.