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A simple and delicious recipe for gluten-free pumpkin protein pancakes made with ground flaxseed, pumpkin puree, unflavored whey protein powder, oats, and brown rice flour.
These pumpkin flax protein pancakes are not only packed with muscle-building protein, but they are crazy delicious!! I used an unflavored whey protein in this recipe so it wouldn't distract from the pumpkin spice deliciousness of these pancakes.
How To Use Protein Powder In Recipes
Whey protein is a great protein booster in recipes. There is no weird flavor or aftertaste when you bake with unflavored protein powder. It won't alter the taste of your recipes, it just adds more wholesome goodness. The key to tasty protein recipes is having the right balance between the grains and/or flour used in the recipe and the protein powder. If there is too much protein powder, you'll end up with something rubbery and dry that you definitely don't want to eat.
A general rule of thumb is swapping ¼-1/3 cup of protein powder for every 1 cup of flour. You also need to be sure to add enough fat or fruit puree in the recipe to prevent dryness. I personally like a balance of both. Don't fear the fat! Frying protein pancakes in coconut oil not only adds a nice flavor, but it creates an incredible pancake texture. I used an unflavored whey protein for this recipe. Using unflavored whey yields more consistent results, since flavored whey protein powders differ dramatically in flavor, texture, and taste. I recommend a whey protein concentrate or a whey concentrate/isolate blend. Since the amount of protein in isolates is higher than concentrates, it requires a bit more moisture so it won't dry out your baked goods.
If you want more of a butter flavor, I would recommend using clarified butter instead of regular stick butter. The milk solids have already been separated in the clarified butter (ghee), so it won't burn like regular butter. You'll end up with pancakes that are golden brown on the outside and tender and fluffy on the inside. For the fruit puree, my favorites to use in recipes are unsweetened applesauce, mashed very ripe bananas, plum puree, and pumpkin puree.
*makes 6 small pancakes
- Unflavored whey protein powder
- Pumpkin puree
- Vanilla extract
- Ground flaxseed
- Quick oats
- Brown rice flour
- Maple syrup
- Baking powder
- Coconut oil or clarified butter for frying
More Favorite Protein-Packed Breakfast Recipes
*This recipe was originally published in February 2014. It has been updated throughout, but the tasty recipe remains the same.
Gluten-Free Pumpkin Protein Pancakes
- ¼ cup unflavored whey protein powder
- ¼ cup pumpkin puree
- 2 eggs
- ½ tsp vanilla extract
- ½ tsp cinnamon
- 2 tsp ground flaxseed
- 2 tbsp quick oats
- 1 tbsp brown rice flour
- 1 tbsp real maple syrup
- ¼ tsp baking powder
- *Extra virgin coconut oil for frying I use about 2 tbsp for the whole batch
- Stir all ingredients together with a whisk until well incorporated.
- Heat a skillet or griddle pan over medium-high heat.
- Melt coconut oil on griddle and drop batter in ¼ cup size drops onto hot pan.
- Cook pancakes until they start to bubble up and then flip to cook the other side (should be lightly golden brown before you flip).
- Serve with a dollop of grass-fed butter and real maple syrup or homemade apple butter.