Plant-Based Pumpkin Protein Pancakes

It’s time to get seasonal with your stack – these delicious pumpkin protein pancakes are just the thing for an autumnal Sunday brunch, plus they’re totally vegan-friendly, so you can spice up your plant-based lifestyle.

With a massive 26g of protein per serving, they’re just the thing for hitting the spot after a tough session with the weights.

Makes 4


For the pancakes:

  • 350ml almond milk
  • 2 tbsp. apple cider vinegar
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 400g pumpkin puree
  • 200g wholemeal flour
  • 100g Vegan Protein Blend
  • 2 tbsp. 100% Coconut Oil

For the toppings:

  • 1 tbsp. Sugar-Free Maple Syrup
  • Sprinkle of cinnamon



  1. In a large bowl, combine the almond milk, vinegar, pumpkin puree and set aside.
  2. Then in a separate bowl, combine the baking soda, flour, salt and protein powder.
  3. Mix the wet and dry ingredients, then let sit for 5-10 minutes.
  4. Meanwhile, add coconut oil to a heavy-based pan and heat over medium heat.
  5. Once hot, pour a ladle of the pancake batter into the pan. When the batter begins to bubble, flip and cook for a further 2-3 minutes.
  6. Repeat with the rest of the batter until you have a stack of pancakes! Serve with maple syrup and a sprinkle of cinnamon.

Nutritional Facts

Amount per serving

Calories 386
Total Fat 11g
Total Carbohydrates 44g
Protein 26g

Lauren Dawes

Lauren Dawes

Writer and expert

Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class. On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin. Find out more about Lauren’s experience here: