Pumpkin Spice Pancakes

by Nina Chin
Pumpkin Spice Pancakes

These Pumpkin Spice Pancakes are the perfect sweet and delicious fall breakfast, snack or brinner (breakfast for dinner).

Pancakes – the ultimate weekend breakfast! Unfortunately, they often contain lots of sugar, fat and white flour. Try our healthier take on the classic – gluten-free, vegan and packed with superfood protein! Plus, they taste like pumpkin pie. Perfect for fall and winter!

The protein we're using in this recipe is the Plant Protein Mix, a blend of rice- and pea protein, lucuma, maca and banana. It contains all essential amino acids and 60% highly absorbable protein.

Pumpkin Spice Pancakes


• 2 tbsp Plant Protein Mix

• 2 cups oats

• 2 tbsp cornstarch

• 2 cups plant-based milk (we love almond milk)

• ⅓ cup pumpkin puree

• ¼ cup maple syrup

• 1 tbsp pumpkin pie spice

• 1 tsp baking powder


• Maple syrup, nuts, berries, shredded coconut - whatever your foodie-heart desires



  1. Blend all of the ingredients until smooth.
  2. Let the batter sit for a couple minutes to thicken.
  3. Heat up a non-stick skillet (optional: use some coconut oil) and use approximately 1/4 cup of batter for one pancake. 
  4. Cook on both sides and repeat with the remaining batter.
  5. Stack the pancakes up, add your favorite toppings and enjoy!

Products Used

Plant Protein Mix

Plant Protein Mix

Plant-based protein powder to keep you full longer