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Vanilla Spice Protein Pumpkin Pancakes

Yes, I KNOW IT IS ONLY AUGUST. I am not one of THOSE people. I know I am supposed to wait to go all "pumpkin flavored" everything ... but it was so cold this afternoon. It wasn't my fault!

I started off making "normal, protein pancakes" but the chill in the air, demanded I add pumpkin, Cinnamon Vitality EO & Nutmeg Vitality EO, I had no choice!!

I seriously "accidentally" made the BEST Pumpkin Vanilla Spice Protein Pancakes. Holy Smokes!!! Great macros!! Only 300ish calories with 25 grams of protein & 11 grams of fiber! Whoop! Whoop!! I Love cooking with our Vanilla Spice Pure Protein!! Brian said it was far too early for pumpkin flavored anything so I made his with the Chocolate flavor & added keto chocolate chips.

We added oats, flax seed and hemp seed to both batches & both were amazing and super easy!! Made about 16 of each & popped the leftovers in the freezer so we have them for easy meals for the next few weeks.

Vanilla Spice Protein Pumpkin Pancakes Makes 16 pancakes


  • ¾ cup (180g) pumpkin puree

  • 1 cup cashew nut milk (any milk will do)

  • 2 eggs

  • 1 1/2 teaspoon vanilla extract

  • 6 scoops (41g), Pure Protein Complete Vanilla Spice

  • 1 ½ cups (150g) rolled oats

  • 3 tablespoon, Hemp Seed

  • 3 tbsp, Flax seed

  • 2 scoops Meal Boosters Unflavored Collagen

  • 2 teaspoons baking powder

  • 4 - 6 drops Cinnamon Vitality Essential Oil

  • 2 drops Nutmeg Vitality Essential Oil

  • 3 tablespoons Choc Zero Maple Syrup


  1. Add all the ingredients to a blender in the order listed

  2. Blend until smooth, about 30-45 seconds.

  3. Let sit for about 5 minutes while griddle heats up.

  4. Heat griddle over medium to medium-low heat.

  5. Drop ¼ cup of batter into the pan.

  6. Cook until bubbles start to form (about 2 minutes)

  7. Carefully flip and cook until golden brown.

Notes:  * If you like them sweet, add maple syrup, applesauce or any sweeteners.  * Add any toppings, I used walnut butter  * Store in an airtight container for 4 days in the fridge or about 3 months in the freezer.

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