Pumpkin Pie Protein Pancakes

Breakfast of champions, fall edition – Want to start your day with pumpkin pie? Well, here you go! Enjoy these delicious and aromatic, gluten-free vegan pumpkin pie protein pancakes for breakfast, brunch or dessert. They’re easy to make and packed with flavour and protein. Turn this into a fun family activity or make a batch to share with your loved ones or simply for yourself, as part of your self-care routine. These pancakes will not disappoint, stack them tall, slice some bananas and drizzle a liberal helping of maple syrup and you’re on your way!

Pumpkin Pie Protein Pancakes

Gluten-free | Vegan


My Kale Kitchen

7 Minutes
15 - 20 Minutes
22 - 27 Minutes
Serves 2-3


Dry Ingredients:

  • 1 cup gluten-free 1-to-1 flour
  • 1/3 cup protein powder (used here, Botanica Health Perfect Protein Elevated Immune Supporter - This recipe post is not sponsored)
  • 1 tsp pumpkin pie spice mix
  • Pinch ground cinnamon
  • 1 tsp gluten-free baking powder
  • ¼ tsp salt

Wet Ingredients:

  • 1 cup + 6 tbs vanilla oat milk (gluten-free)
  • 1 tbs corn starch
  • ½ cup + 2 tbs pumpkin puree
  • 1 tsp pure vanilla extract
  • 2 tbs brown sugar

To Serve:

  • Bananas (or fresh fruit of choice)
  • Maple syrup


  1. Combine all dry ingredients and set aside.
  2. In a large bowl, whisk together all the wet ingredients until well combined.
  3. Combine the two sets of ingredients and mix well to form a smooth batter. The batter will not be too runny and shouldn’t have any clumps.
  4. Place a pan on medium heat and spray/add some oil and/or butter. Once the pan is hot, add ¼ cup of the batter to the pan.Since the batter will not be too runny, you might need to spread the batter around to form a larger circle (pancake shape).
  5. Once air bubbles start to appear on the pancake, flip the pancake and continue to cook until cooked through. Follow the same process until the batter is used up.
  6. Stack pancakes and serve with bananas (or fresh fruit of choice) and maple syrup.
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