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Pumpkin Pancakes

Breakfast, Recipes, Snacks, Sweets

Pumpkin Pancakes

Light and fluffy vegan and gluten free pancakes packed with protein and flavor! Great for breakfast or a protein packed afternoon snack.


  • 1 cup gluten free all purpose flour
  • 2 scoops vanilla protein powder
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp pumpkin pie spice
  • 2 tbsp avocado oil or melted coconut oil
  • 1/2 cup pumpkin puree roasted or from BPA free can
  • 2 tbsp maple syrup


  • Combine gluten-free flour, baking powder, salt and pumpkin pie spice in a bowl.
  • In a separate bowl, combine the unsweetened almond milk, oil, pumpkin puree and maple syrup.
  • Add the liquid mixture into the dry mixture and stir until just combined. Don’t overmix.
  • Heat cast iron skillet or griddle over medium heat. Brush with a little coconut or avocado oil.
  • Pour or scoop batter onto griddle to form circles about 4 inches in diameter. Cook until bubbles appear on surface. Slide spatula under pancake and flip it over. Cook other side about 2 minutes or until golden brown.
  • Enjoy immediately or cool on wire rack and store in covered container in fridge for up to 5 days.


  • Vegan, gluten, dairy and soy free
  • Use organic ingredients when possible
  • Delicious topped with your choice of nut butter and fresh berries, pomegranate seeds or dried goji berries. Add a swirl of maple syrup if you desire more sweetness. 
  • Reheat nicely in the toaster or toaster oven.


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About the Author

Angela is a registered dietitian nutritionist (RDN), board-certified health coach and trained yoga teacher who helps clients achieve a healthy weight and gain control over their GI distress.

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