Vanilla Pumpkin Protein Pancakes

Pancakes are one of my favorite breakfasts to make in the kitchen.  Plus, they are so easy to make.  Here’s my recipe for Vanilla Pumpkin Protein Pancakes:


1 cup buckwheat flour

1/2 cup hemp protein

1/2 cup ground flaxseed

1 scoop Vedge Vanilla Plant-based Protein (or vanilla protein powder of choice)

1 can of organic canned pumpkin (I used Trader Joe’s canned pumpkin)

1 tsp baking powder

2 cup water

Organic Pure Maple Syrup (the real stuff… with no artificial sugar)

Raw Almond Butter



  1. Put all in ingredients in a food processor or blender.
  2. Blend until smooth.
  3. Heat a pan with coconut oil on medium to low heat.
  4. Use an ice cream scoop or 1/4 cup as a scoop.  Scoop batter and make 3 – 4 pancakes on the pan.
  5. Cook for about 3 minutes on each side.
  6. Add more coconut oil as needed to keep pan coated while making your pancakes.
  7. Top with pure organic maple syrup and top with almond butter.

Pumpkin Vanilla Protein Pancakes

2 responses to “Vanilla Pumpkin Protein Pancakes”

  1. Maggie says:

    YUM! Can you make some for me next time?

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