Pumpkin Spice Protein Pancakes

an ideal brunch recipe for the fall

Pumpkin Spice Protein Pancakes
Goal muscle_definition
Total time 25 mins
Difficulty Easy
Nutritional value (per portion)
kcal 312
Protein 39 g
Fat 7 g
Ingredients …

4 Persons

You will need

550 ml oat milk
225 g pumpkin
1 tbsp Flavor Kick
Flavor Kick
Flavor Kick
It’s never been easier to cut sugar and amp up taste in your favourite healthy foods
1 tsp cinnamon
0.25 tsp ground cloves
0.25 tsp nutmeg, ground
1 pinch salt
0.5 tsp Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
320g jar
optional toppings skyr-yogurt, maple syrup, roasted pecans, roasted pumpkin seeds

Pumpkin Spice Protein Pancakes

an ideal brunch recipe for the fall

By: Anne-Sophie Hoffman
We love the fall because it means that pumpkin season is back! We make the most of this most orange time of the year and try to work pumpkins into our menu every day. Today’s delicious dish: fluffy pumpkin spice protein pancakes.


  • Ingredients:
    225 g pumpkin
    Using a large knife, cut the pumpkin in half. Scoop the seeds out. Dice into small cubes. Boil for 10 minutes until soft.
  • Ingredients:
    1 tbsp Flavor Kick, 550 ml oat milk, 1 tsp cinnamon, 0.25 tsp cloves, 0,25 tsp nutmeg, ground, 1 pinch salt
    Use a blender or stick blender to mix the pumpkin, Flavor Kick, oat milk, spices, and salt until smooth.
  • Ingredients:
    Add the Protein Pancakes mix and mix again.
  • Ingredients:
    0.5 tsp Coconut oil
    Heat a bit of Coconut Oil in a non-stick pan.
  • Use the batter to cook 8 pancakes. Cook until golden-brown, then flip and cook the other side until golden brown. Stack on a plate and garnish with toppings of your choice.
  • Enjoy!
Our tip Pumpkin Spice Protein Pancakes

Our Tip: Apple Pie Protein Pancakes

We just love mixing cinnamon into our pancake batter during the colder months. Whether it's a highlight in these pumpkin spice protein pancakes or a subtler note in our apple pie protein pancakes, you can't go wrong. The pumpkin we love to use is called a Hokkaido pumpkin. You might also find it called a sunshine squash or a red kuri squash. If you can't find that, use another edible pumpkin, like a pie pumpkin or a butternut.
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