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+ servings
stack of pumpkin protein pancakes on a plate

Gluten-Free Protein Pumpkin Pancakes

Delicious and healthy protein-packed pancakes made with pumpkin puree, ground flaxseed, oats, and whey protein powder
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 210kcal
Author Amee


  • ¼ cup unflavored whey protein powder
  • ¼ cup pumpkin puree
  • 2 eggs 
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 2 teaspoon ground flaxseed
  • 2 tablespoon quick oats
  • 1 tablespoon brown rice flour
  • 1 tablespoon real maple syrup
  • ¼ teaspoon baking powder
  • *Extra virgin coconut oil for frying I use about 2 tablespoon 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.


Topping Ideas:
  • Butter
  • Nut butter (amazing melted in the microwave first!)
  • Pure maple syrup, flavored syrups, or sugar-free syrup
  • Pumpkin or apple butter (a fall favorite!)
  • Fresh fruit
  • Whipped cream cheese
  • Whipped cream
  • Chocolate sauce
  • Chocolate chips (you can also stir a few chocolate chips into the batter)


Serving: 2g | Calories: 210kcal | Carbohydrates: 20g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 147mg | Potassium: 208mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5040IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 3mg