Vegan Pumpkin Protein Pancakes

Ingredients

• 90 g (¾ cup)flour of choice
• 30 g (¼ cup)vegan protein powder (vanilla used)
• 15 ml (1 Tbsp)baking powder
• 2.5 ml (½ tsp)pumpkin pie spice
• 240 ml (1 cup)almond milk
• 1.25 ml (¼ tsp)vanilla extract

Instructions

1. 1

   Mix and cook

   Combine all the ingredients and stir until fully mixed. Cook the pancakes as usual in a medium-hot frying pan. Add your favourite toppings, or enjoy them as an on-the-go protein snack.

What are vegan pumpkin protein pancakes?

These are plant-based pancakes flavoured with pumpkin pie spice and made with vegan protein powder. Despite the name, the ingredient list contains no pumpkin; the spice gives them a familiar autumnal flavour.

This is a straightforward, one-bowl version: almond milk brings the mixture together, while baking powder helps the pancakes rise as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 121 calories, 9g protein, 19g carbs, 1g fat.

The flour provides most of the carbohydrates, while the vegan protein powder contributes much of the protein; almond milk and the powder also supply some fat. These estimates depend on the brands and flour used. Serve with fruit or another side to round out the plate.

Choosing the ingredients

Flour: Use your preferred flour, as the recipe allows for a choice. Different flours can absorb liquid differently, so the batter may vary slightly in thickness.

Protein powder: Vanilla is the flavour used here and pairs well with the spice. Protein powders differ in sweetness and texture, so the finished pancakes may vary by brand.

Mixing the batter

Even mixing: Stir until the ingredients are fully combined, as directed. Scrape around the sides and bottom of the bowl so the dry ingredients are incorporated.

Batter texture: The method does not specify a resting time or target consistency. Follow the stated mixing instruction and cook the batter without adding extra ingredients.

Cooking on the hob

Medium-hot pan: Cook the pancakes over medium-hot heat, as you would normally. This gives them time to cook through without relying on a hotter setting.

Doneness: The recipe does not give a cooking time or visual cue, so use your usual pancake judgement and check that each one is cooked through before serving.

Serving ideas

Toppings: Add your favourite toppings to the cooked pancakes; the recipe does not specify particular choices. For a portable snack, leave them plain and pack them once cooled.

On the plate: Serve them as a breakfast or snack. If making them part of a fuller meal, pair with fruit or another side you enjoy.

Recipe notes & tips

• Measure the flour and protein powder carefully, as different products can vary in density.
• Stir thoroughly so the baking powder and spice are distributed through the batter.
• Use a medium-hot frying pan, as specified, rather than turning the heat up high.
• Cook the pancakes as you normally would, checking each one before serving.
• Add toppings after cooking so you can tailor each serving.

Variations

• Use another flour: Choose a different flour of choice, keeping in mind that the batter texture may change.
• Change the protein flavour: Try another vegan protein powder for a different flavour profile.
• Add extra spice: Increase the pumpkin pie spice slightly if you prefer a stronger spiced flavour.
• Choose a topping: Finish with your favourite topping just before serving.
• Make snack portions: Cook smaller pancakes for easier packing and eating on the go.

Common mistakes to avoid

• Uneven mixing: Stir until fully combined so pockets of dry flour do not remain.
• Heat too high: Keep the pan medium-hot, as directed, to avoid overcooking the outside before the centre is ready.
• Assuming the batter contains pumpkin: The listed ingredients include pumpkin pie spice, not pumpkin purée.
• Overloading the pan: Cook manageable amounts so the pancakes are easier to turn and cook evenly.
• Packing them hot: Let pancakes cool before storing or taking them as a snack.

How to store

Refrigerate cooled pancakes in a covered container and eat within 3 days. Reheat in a frying pan or microwave until warmed through; they can also be packed cold as a snack.

Frequently asked questions