Gingerbread Pumpkin Protein Pancakes

Gingerbread Pancakes 2

Serves 2

Time: 15 minutes


2 Scoops Vanilla Protein Powder

1/2 tsp Baking Powder

1 tsp Pumpkin Pie Spice

1 tsp Ground Ginger

2 Eggs

3/4 Cup Unsweetened Vanilla Almond Milk

1/2 Cup Pumpkin Puree*

4 tsp Unsulfured Blackstrap Molasses

1 tsp Vanilla Extract

Coconut oil



In a large bowl, combine protein powder, baking powder, pumpkin pie spice, and ginger. Mix in remaining ingredients and stir until well combined. Preheat a skillet and add a little coconut oil to prevent sticking. Drop pancake batter onto hot skillet and flip when edges start to turn brown. Repeat until all batter is gone.


*You can also make these pancakes without pumpkin puree. Add more almond milk to reach a pancake batter consistency.

Gingerbread PancakesGingerbread Pancakes 2

Questions? Comments?