These pumpkin protein pancakes are a simple, fall recipe for pumpkin pancakes packed with protein (19 grams per serving!) to help keep you full longer. A healthy and delicious start to your day!

These came out amazing. Fluffy and doughy at the same time. Pumpkin has a tendency to make things “cake-y”

Pumpkin Gingerbread Protein Pancakes

  • Ingredients:
  • 2 T coconut flour, sifted (can sub for gluten free or oat flour)
  • 1/2 tsp baking powder
  • 1 scoop vanilla or neutral tasting protein powder (optional)
  • 1/2 tsp ginger
  • 1/4 tsp sea salt
  • 1-2 T granulated sweetener of choice
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 2 egg whites (for a vegan option, substitute for 1 flax egg- 1 T flax + 3 T water)
  • 1/4 cup pumpkin (not filling)
  • 1 T - 1/4 cup dairy free milk
  • Molasses, maple syrup and butter, for topping (Optional)


  1. In a large mixing bowl, sift the coconut flour, protein powder and baking powder to avoid clumps. add in the spices, sweetener and salt and mix well.
  2. In a small bowl, whisk the egg whites (or flax egg) with the vanilla extract. add this to the dry mixture and stir until a dough like consistency. add in the pumpkin and slowly add the milk one tablespoon at a time until a thick batter is formed.
  3. Heat a frying pan on low heat and spray with cooking oil. Once pan is extremely hot, pour 1/4 cup servings of the batter and cover. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and cover again for approximately 1 minute.
  4. Vìsìt PUMPKIN GINGERBREAD PROTEIN PANCAKES @ thebigmansworld.com for Complete Instructìons

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