Grain-free and gluten-free paleo pumpkin protein pancakes made with pumpkin, eggs, flour, spices, and collagen. They make an easy and healthy protein-packed breakfast or perfect post-workout meal for fall!
Last updated on October 8, 2019. This post was originally posted in September 2017 and sponsored in partnership with Vital Proteins. All opinions expressed (as always) are my own. I only partner with brands I trust and personally recommend – thank you for your support in helping make Eat the Gains possible!
Check out the video to see how easy they come together!
It officially feels like fall!! Well at least in the morning when I am walking Cashew, haha. I think the weather is finally going to break here this week and we will be getting those fall temperatures I’ve been craving. Just in time for Michael and I to head to the east coast, haha. Either way, whatever the weather wants to do, it’s not stopping me with all the fall-themed recipes, like these paleo pumpkin protein pancakes!
I usually don’t get into pumpkin themed things until October (summer has my heart). Last week I shared a pumpkin baked oatmeal and now here we are with these pumpkin protein pancakes!
When I say I was determined to get this recipe right, I’m not kidding. Grain-free fluffy pancakes are hard to get right. Just another reason why this blog is mostly savory recipes, haha. Finally, on like the tenth try, I got it! In other words, we ate pancakes nonstop. I mean, I’m not complaining, but I finally got it! And I’m so excited to share will y’all!
Pumpkin protein pancakes
Only 7 ingredients and 15 minutes to whip up, these paleo pumpkin protein pancakes are a breeze to make! And this is coming from someone who is not an expert in the baking or pancake making business (as you can tell from above haha). Besides being loaded with protein, they make a well-balanced breakfast with carbs and some healthy fats.
I LOVE these as the perfect post-workout meal. They have the carbs and the protein (key for post-workout) with not too much fat making them easy to digest and helping to maximize protein and glycogen synthesis. I love them on Saturday morning after getting home from CrossFit. I mean who doesn’t like pancakes after a hard workout?!
Here is what you need:
- canned pumpkin
- coconut flour
- tapioca flour
- Vital Protein Collagen Peptides
- pumpkin pie spice
- baking soda
- oil, for greasing the pan or griddle
First, add you pumpkin and eggs to a medium-size bowl and whisk to combine. Next, add in your dry ingredients and mix well. Then let sit the mixture sit for about 5 minutes.
Heat up a large nonstick skillet and add your oil or butter. Once the oil is hot, add about 1/4 cup of the batter and form into pancakes. Cook for 2-3 minutes, flip, and cook for another 2-3 minutes. Repeat until all the batter is used up. The batter will not bubble like your typical pancakes, so just make sure you watch them and flip after a couple of minutes.
Finally, top with your favorite toppings! I love maple syrup, butter or ghee, almond butter, and cinnamon. They can also be made ahead of time and eaten on the go. If you make ahead and are at home, just pop them in the toaster to heat up!
Why protein pancakes
These pumpkin protein pancakes are packed with protein thanks to Vital Proteins Collagen Peptides. You might be wondering: “why add protein?” I am always trying to sneak in some protein any way I can and adding collagen into my diet is one of my favorite ways!
Pancakes are also usually a carbohydrate bomb. Not that there is anything wrong with carbs (I love them!), but if you are eating just straight up carbs without any fat and protein, your blood sugar will spike and then rapidly fall shortly after. This can leave you with headaches and feeling tired or sluggish, to say the least.
However, having protein and fat with higher carbohydrate foods slows down the absorption of sugar (aka carbs) and helps ensure you don’t get that crazy spike. They also help fill you up and keep you feeling full for longer.
If you are curious about collagen, I talked about some of the benefits and uses of collagen here. To briefly summarize, it is great for just about everything in your body – hair, nails, gut, joints, skin, and more! The blue container from Vital Proteins is my favorite because it is unflavored and dissolves in just about anything.
I add it to anything and everything from smoothies, hot chocolate, energy balls, and even ice cream! Vital Proteins is sourced from grass-fed and pasture-raised cows, producing a high quality and natural source, making it a great addition to your diet.
Substitutions for pumpkin protein pancakes
Honestly, subbing out ingredients in pancake recipes is hard. I would suggest making the recipe like it, but here are a few that might work. Note that I haven’t tried these.
- pumpkin – if you don’t have any, you can try to swap out canned sweet potato. I think homemade pumpkin puree will work just as well too.
- protein powder – I have only tried this with collagen. It works well as it really mixes into the batter without changing the consistency too much. You could try your favorite protein powder, but if it is a thicker consistency (like whey), you might have to add some liquid (almond milk, more pumpkin, or another egg).
- optional add-ins – chocolate chips (yum!), chopped nuts, or fresh fruit would be great to mix into the batter.
Healthy toppings for protein pancakes
Toppings are literally one of the best parts about pancakes. Here are some of my favorite toppings:
- maple syrup
- coconut butter – my current obsession!
- almond, peanut, or cashew butter
- chopped nuts
- fresh fruit
More protein-packed recipes
Paleo Pumpkin Protein Pancakes
- 1/2 cup pumpkin (122 grams)
- 2 large eggs
- 2 tablespoons coconut flour
- 2 tablespoons tapioca flour
- 1 serving Vital Proteins Collagen Peptides (2 scoops/20grams)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- avocado oil or butter/ghee, for greasing
- optional toppings: maple syrup, honey, coconut butter, nut butter, chopped nuts, cinnamon...
- Add pumpkin and eggs to a medium sized mixing bowl. Whisk until combined. Add the coconut flour, tapioca flour, collagen, pumpkin pie spice, and baking soda and whisk again until well combined. Let sit for 5 minutes.
- Melt oil or butter/ghee in a large nonstick skillet or griddle over medium-low heat. Add about 1/4 cup of batter to the pan, forming pancakes. Cook for 2-3 minutes, then flip over and cook for another 2-3 minutes until fluffy and cooked through. Repeat with remaining batter. The batter will not bubble like your typical pancakes, so just make sure you watch them and flip after a few minutes and cook all the way through.
- Serve with your favorite toppings and enjoy!
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