Paleo Pumpkin Protein Pancakes

Stack of Protein Powder Pumpkin Pancakes on a white plate with maple syrup, coconut butter, and chopped nuts on top of them. Behind it is a mug, dish of nuts, and a yellow pumpkin.

4.45 from 9 votes

Paleo Pumpkin Protein Pancakes

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!

Course Breakfast

Cuisine American

Keyword Healthy Pumpkin Protein Pancakes, Paleo Pumpkin Pancakes, Pumpkin Protein Pancakes

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings (4 pancakes)

Calories 378kcal

Author Kelly

Ingredients

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...

Instructions

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!

Video

Nutrition