3 ratings

Pumpkin Spice Protein Pancakes

Eat these after an intense workout, or for Thanksgiving morning

Recipe Courtesy of Sarah Skalzub and Vega

“If you’re looking for a tasty post-workout breakfast to satisfy your protein needs, these make the perfect addition to your fall workout schedule, or thanksgiving morning.”



For the Pancakes

  • 1 Cup gluten-free flour, like Bob's Red Mill Gluten-Free All Purpose Flour
  • 1/2 Cup vanilla protein powder, such as Vanilla Vega Sport Performance Protein
  • 1/3 Cup walnuts
  • 1 Teaspoon baking soda
  • 1 Teaspoon cinnamon
  • 1 Teaspoon nutmeg
  • 1/2 Teaspoon allspice
  • 1 Teaspoon dried ground ginger
  • 1 1/2 Cup almond milk
  • 1 Cup pumpkin puree
  • 2 Tablespoons maple syrup
  • 1 Tablespoon coconut oil


For the Pancakes

In a large mixing bowl mix together all of your dry ingredients (flour, Vega Sport Performance Protein, ground walnuts, baking soda, and spices).

In a separate bowl mix together all of your wet ingredients (almond milk, pumpkin, maple syrup, coconut oil, and vanilla).

Combine wet ingredients to dry ingredients and mix just until fully combined.

Start making your pancakes!  In a heated pan or griddle, melt 1 tablespoon of coconut oil and start to cook your pancakes.