Pumpkin Gingerbread Protein Pancakes

Hands down, the fluffiest pancakes you’ll ever make which are so healthy and filling! High in protein, gluten free, dairy free, sugar free and a vegan option, an easy method provides a perfect stack of pancakes every time with a hidden vegetable too! 

Healthy {and fluffiest!} Protein Packed Pumpkin Pancakes- Hands down, the fluffiest pancakes you'll ever make which are so healthy and filling! High in protein, gluten free, dairy free, sugar free and a vegan option, an easy method provides a perfect stack of pancakes every time with a hidden vegetable too! @thebigmansworld -thebigmansworld.com

Happy Monday stunners! 

Firstly, thank you to everyone who chimed in on my post regarding recipe authenticity on Thursday– your constant support means a tonne! Secondly, you all still have a week to enter my monthly giveaway! I just checked and the nut butter collection…damn, I want to enter! 

Hope you all had an epic weekend. As usual, the Australian weather was being awesome, which is deceitful- the coming week is apparently supposed to be storming and thundering. Oh mother nature. Why? Lucky we can cry….in pancakes. 

 Healthy {and fluffiest!) Protein Packed Pumpkin Pancakes -Hands down, the fluffiest pancakes you’ll ever make which are so healthy and filling! {gluten free, vegan, high protein!}

As the weather is being temperamental, let’s pretend I live in the northern hemisphere. Okay, actually let’s be real. I’m going to pretend I do live there and thus, my recipes will continue to be seasonal…..should I live in America.

So pumpkin, warming stews and crock pots are out in full force whilst here in Australia- the freezer section is overflowing with new frozen desserts, strawberries are dipping below $5 a container and the biggest indicator that the weather is heating up- My quest bar I keep in my glovebox has started to change shape. 

Healthy {and fluffiest!) Protein Packed Pumpkin Pancakes -Hands down, the fluffiest pancakes you’ll ever make which are so healthy and filling! {gluten free, vegan, high protein!}

It’s been a hot minute since I’ve made a stack of pancakes and like my oatmeal phase– I’ve been experimenting with new combinations and flavours. I had 3/4 of a can of pumpkin left (the big one) and although I have use for half for another recipe, the extra portion left could not go to waste- especially as canned pumpkin is only available in one store here- the suitably named USA foods store. 

I love the flavour of gingerbread (I was that weird kid who actually ate the gingerbread men and not the candy buttons) and used the classic spices to create these pancakes. Can we please take a moment to appreciate the fluffy texture? For me, it’s fluffy pancakes or nothing. That’s my motto….for pancakes. 

Healthy {and fluffiest!) Protein Packed Pumpkin Pancakes -Hands down, the fluffiest pancakes you’ll ever make which are so healthy and filling! {gluten free, vegan, high protein!}

Low in sugar, high in protein (regardless of whether you use the protein powder or not), gluten free and grain free? You can be satisfied knowing you’ve done you’re body a favour with these fluffy ‘cakes. Do yourself a favour and add the butter and molasses on top- it’s….I have no words. 

Also, stay tuned- Gingerbread oatmeal

If you love pumpkin pancakes, you’ll LOVE these super thick and fluffy flourless pumpkin pancakes too- Just see how easy they are below! 

Pumpkin Gingerbread Protein Pancakes
Serves 1
A fluffy, filling and delicious pancake recipe which is grain free and gluten free- with a high protein option!
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Ingredients
  1. 2 T coconut flour, sifted (can sub for gluten free or oat flour)
  2. 1/2 tsp baking powder
  3. 1 scoop vanilla or neutral tasting protein powder (optional)
  4. 1/2 tsp ginger
  5. 1/2 tsp cinnamon
  6. 1/2 tsp nutmeg
  7. 1/4 tsp sea salt
  8. 1-2 T granulated sweetener of choice
  9. 2 egg whites (for a vegan option, substitute for 1 flax egg- 1 T flax + 3 T water)
  10. 1/2 tsp vanilla extract
  11. 1/4 cup pumpkin (not filling)
  12. 1 T - 1/4 cup dairy free milk
  13. Molasses, maple syrup and butter, for topping (Optional)
Instructions
  1. In a large mixing bowl, sift the coconut flour, protein powder and baking powder to avoid clumps. Add in the spices, sweetener and salt and mix well.
  2. In a small bowl, whisk the egg whites (or flax egg) with the vanilla extract. Add this to the dry mixture and stir until a dough like consistency. Add in the pumpkin and slowly add the milk one tablespoon at a time until a thick batter is formed.
  3. Heat a frying pan on low heat and spray with cooking oil. Once pan is extremely hot, pour 1/4 cup servings of the batter and cover. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and cover again for approximately 1 minute. Repeat until all the batter is used.
  4. Allow pancakes to cool slightly and top with butter, maple syrup and molasses.
Notes
  1. * The amount of milk you use depends on the brand of coconut flour and protein powder used.
  2. If you don't use protein powder, add an extra tablespoon of flour.
  3. If you use an unsweetened protein powder, add a T of sugar or sweetener of choice.
The Big Man's World ® https://thebigmansworld.com/
Healthy {and fluffiest!) Protein Packed Pumpkin Pancakes -Hands down, the fluffiest pancakes you’ll ever make which are so healthy and filling! {gluten free, vegan, high protein!} 

 

I asked on Facebook for those of you to chime in what recipes you’d like coming up- I plan on raiding my mum’s cook book (i.e. her brain) and steal some family favourites- Here are a few options- Spicy Beef Chilli, Slow cooked Persian chicken, spiced apple muffins and cranberry oatmeal cookies. Let me know in the comments- or better yet- Like this blog on facebook– I’d make you all four and chuck in pancake too.

Healthy THICK and FLUFFY Pumpkin Gingerbread Pancakes loaded with protein and made with NO sugar! {vegan, gluten free, sugar free recipe}- thebigmansworld.com 

Are you a fan of gingerbread? Did you ever eat it as a kid?

How much are strawberries where you are living?

How much is a can of pumpkin? 

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#strangebutgood Clean eating diet food Healthy Gluten Free Recipes recipe whole30 wholeArman

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Comments

157 thoughts on “Pumpkin Gingerbread Protein Pancakes

  1. I’d love to see the spiced apple muffins recipe!
    I like gingerbread a lot ! We have pretty good gingerbread in Germany, even different kinds. And I’m sure you also know Spekulatius cookies, they tate like gingerbread and have an awesome texture! Especially when dipped into tea 😀
    Strawberries are about 3 euros a package (250g on average) when in season. That’s pretty decent!food is so cheap over here but nobody realised it!!

  2. Ung I love how dense they look. Yes I love a dense pancake! Sadly, I’m waiting on an amazon delivery of a Libby’s 4-pack (it’s so hard to find pumpkin here and when you do it’s like £3-4 a can) so this one has to wait 🙁

    I loved gingerbread, but always felt self conscious eating it (I didn’t want people to be like ‘HAH that ginger girl who eats gingerbread!’)

    I try not to let it put me off now…

  3. These look so good! I’m heading back to NY in a little under a month and these are definitely on my home to-make list.

    I also demand your mom’s Slow Cooked Persian Chicken recipe immediately- slow cooker recipes are my latest obsession and I trust Mom recipes implicitly!

  4. Mmmmm gingerbread!

    Slow Cooked Persian Chicken please. 🙂

    Strawberry season just finished in Scotland mate, I could get about 500g worth for £2.50.

    I eat lots of Strawberries and make them into my Strawberry Whisky Cheesecake too! 😀

  5. Oooh another recipe I will definitely be making!
    Strawberries here are rare now and shipped from Spain etc. About £3 for 15 strawbs approx. But they don’t taste good. Blackberries and raspberries are in season in Britain though and are priced reasonably so tucking into those right now!
    We are the same with tinned pumpkin, the USA only store or the U.S. aisle in larger supermarkets and its £2 for the small tin. Hopefully it will get more popular and therefore will come down in price!

  6. As you probably know, since you followed my blog for a while…I used to love pancakes! Pumpkin pancakes being one of my top favorites! Thanks for sharing this! They look great.

  7. I’m jealous of your season change! It is fricking freezing here and I’m not dressed appropriately – I’m obviously still holding on to the idea of summer. Berries and mangoes have increased in price but the good thing is I can finally buy spaghetti squash again!

  8. I’m so with you on the fluffy pancakes thing! I tried a recipe for almond flour pancakes a while ago and it was so bizarre because it was just…all kinds of dense. Michael and I made pancakes this weekend and they had absolutely no nutritional value in them whatsoever, but they might have been the most delicious recipe I’ve ever tried. Fo realz!

  9. Mmm these look so good and hearty. These look like a good idea for next Sunday morning! Strawberries aren’t in season here anymore, so they’re pretty pricey. During spring/summer they get down to $2 a carton, though.

  10. I loved gingerbread then and now! I am a sucker for a nice big piece with some whipped cream on top. I love the addition of pumpkin you added, it sounds like a new refreshing way to experience gingerbread! And I just so happen to have half a can in the fridge right now and was brainstorming something to do with it.

  11. Can we just talk about how mouthwatering these look for a second? YOUR PHOTOS. The fluffiness is just way too much for me right now. I haven’t had breakfast yet and my plan for a bowl of oatmeal pales in comparison to that stack of pancakes. GIMME.

  12. Yes yes yes – fluffy or nothing!! These look like the perfect consistency. And I love gingerbread. Reminds me so much of my childhood.
    Lol. Questbar which change their shapes – totally is a summer symptom 🙂

  13. No better way to start out your monday morning than being called a stunner lol thanks for that. I love when pancakes look/taste hearty. These look really really good, and if they’re still fluffy after using pumpkin and coconut flour that’s really impressive. Gingerbread is never a flavor I think to use but I bet it’s so good with this!

  14. I wouldn’t know what the price of strawberries are these days because they entered the too high in price for me towards the end of August so I stopped buying completely. Probably $4.99 a container on a good day right now…I always loved Pepperidge Farm Gingerman cookies as a kid. Still do.

  15. Yup yup, ohhhh yes.
    Give me all the pancakes. Correction, give me all the PUMPKIN pancakes.
    and true story, I actually had no idea I even liked gingerbread until last year. I feel like I wasted 25 years of gingerbread binges. Here’s to making up for it now!

  16. Oh I love gingerbread and definitely more than candy dots! We used to buy boxes of the ginger snap cookies at home and I would dip them into mint tea or hot chocolate as a kid.

    Anything gingerbread is welcome…hint, hint (:

    Apple spice muffins get my vote. Apples are my favorite fruit so fall is just amazing….kabocha, apples and broccoli/cauliflower hoarding continues…

  17. OMG im hoping these can still fluff for me without the egg whites! aka sucky egg replacer which kind of but not really helps in recreating masterpieces =l

    Pumpkin is one of the foods i don’t check the price because whether or not it’s above my budget it’s going in the cart. Sorry I’m not sorry. Classic betch. Pumpkin everything. Except I do this shiz all year so hop off my bandwagon seasonal groupies.

    BUT OMG spiced apple muffins and spicy chili PLEASE. i have a sweet tooth and a spicy tooth and nothing else. i have two teeth and yes i’m attractive AF.

  18. Oh, yes! Definitely making these. Ginger and pumpkin belong together.
    The 16 oz package of organic strawberries I purchased at trader Joe’s this weekend was $3.79. Kind of pricey and they aren’y very ripe. I may be switching to frozen for the next few months. Pumpkin is too darn expensive, in my opinion. At Trader Joe’s it is $1.99 a can but it varies within a dollar at other stores.

    I am all in for any Persian recipes. Actually, all four of the recipes sound good. (I liked you on Facebook when I established my account.)

  19. I’ve never been a big fan of protein pancakes, but these actually look seriously good (ie. fluffy and not flat)! I’ve always loved gingerbread, even as a kid too. It might have something to do with our family tradition of making a gingerbread house every Christmas with $80 worth of candy on it (I’m not joking lol).

  20. I actually I think I felt my eye sockets grow half an inch when I saw the amazing foodie-photgraphy of those pancakes. Geebus. Those look incredible and I am adding ginger to my pumpkin cakes going forward. Side note, a can of pump is $1.99 on average, but sista’ is cheap and goes to the $1 stores for pumpkin. I am not opposed to “lower end” groccery shopping. Especially when their candy isle is on point! Lovely recipe my friend, thank you for sharing.

  21. Yum I love pancakes and the gingerbread spices are speaking to me. These might be on the tomorrow morning pancake menu! Thanks for sharing!

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  23. I have never had a protein pancake that cooked through, no matter how long I cooked it. Maybe the addition of coconut flour will help! I don’t use whey protein, which is often a problem, but I so want this to work!

    1. Hey there! You don’t even need to add protein powder! I’ll be posting a recipe tomorrow for high protein pancakes without using whey protein- they turn out sooo fluffy and fully cooked through! 🙂

  24. I never even think about how totally different the weather is in your part of the world! I’m guessing most of your readers are in America? Thus the fall/winter-like recipes?

    Anywho these looked so tasty when you pinned them to the pumpkin pinterest board so I’m including them in my next Lifehack round-up! Woot!

    1. Yep, majority are so need to cater to them, also the email requests I get!

      Cool, speaking of which, I need to get myself into gear with those articles…two cookie round ups. Stupid to get myself into those haha.

  25. I made these for breakfast this morning. ABSOLUTELY amazing! I used stevia glycerite for the sweetener and Cinnamon Swirl Cellucor protein powder. These will be going in my regular rotation. Thank you!

      1. It’s like Cinnabon in a bucket, one of the better flavored protein powders I have tried (and I have tried A LOT). I am going to try them with Isopure Creamy Vanilla tomorrow, post workout. And somehow, I have to fit your Gingerbread Latte into my macros! Can’t wait 🙂

  26. Really sad. Followed recipe exactly and the pancakes just fell apart. It was more like mush, but had a great flavor.

    1. Hi Stacy- I’m sorry to hear that- Would you mind telling me which protein powder you used? I know that some brands of whey actually make liquids/baked goods fall apart (straight whey or pure whey isolate).

      1. I had the same thing happen. I skipped the protein powder and added more flour. They were mushy and crumbly. I added another egg, but that didn’t help. First recipe of yours that I tried that didn’t turn out though. The rest have been great!

          1. Hi. Is 2T of coconut flour 2 Tablespoons? That just seems like too little to me, so I wanted to check first. Thanks!

          2. Hi Hill! It is 2 tablespoons of coconut flour if you use the protein powder (Vegan or casein) as it absorbs liquid- If you use oat or another flour, you’d need to be VERY careful with the liquid you add in 🙂

  27. I was a little pressed for time the last time I made these, but I wasn’t willing to skip my pancake day! =) I don’t have a pancake griddle and I didn’t want to use 4 frying pans in an effort to speed up the pancake making process. So, I spread the batter into a baking pan and tossed it in the oven while I got myself ready for the day. I had doubled the recipe (cooking for two) and used a 13 x 9 inch baking pan lined with parchment paper. It took around 15-20 minutes at 350 and I cut the giant pancake into 4 smaller ones. It actually turned out really well! So, just letting everyone know that this is an option, as long as you don’t mind eating rectangular pancakes! =P

  28. I am eating these right now–thank you so much for the delicious recipe! The only change I made was to use apple cider for half the liquid. I used 1/2 tsp of Trader Joe’s stevia extract, the kind in the tall canister, as my sweetener, and Trader Joe’s unflavored soy protein powder.

  29. Maybe I missed it, but any chance you have a nutritional break down? Wondering how many carbs, protein and fat is particular. Have been questing the perfect low-carb pancake, and adding pumpkin is just a wonderful bonus!!! Thanks!

  30. These are great! I know this is an old post but I just tried the recipe and I was pleasantly surprised! I used teff flour instead of coconut flour and one whole egg instead of two egg whites. They came out SO tasty! The outside was light and crispy and the inside was fluffy and soft. I’ll definitely be making them again soon.

  31. These look great! I have made sooo many of your recipes. I know you call for protein powder for many of your recipes. If it’s optional I usually skip it because I don’t have it. My son and I are gluten-free and dairy-free. So what kind of vanilla protein powder do you use or recommend?

  32. I have made these multiple times and they are by far the best protein pancakes – the consistency taste and texture are bang on! My go to and something I actually crave. Thanks 🙂

  33. I really wanted to love these but they completely fell apart. I doubled the recipe and couldn’t get one to turn out, but I may eat the piles of crumbs. 🙂

      1. Thanks for asking – I left out the protein powder, but no other changes other than doubling the recipe. I ended up adding quite a bit of coconut milk trying to get it to a batter consistency, but it remained pretty thick, I’m guessing due to the coconut flour. I’ve made coconut flour pancakes before, and they turned out great, but these would not flip. At all.

  34. Hi Arman! I was going to make these for breakfast, but now its afternoon. Can I make the batter and spoon it into muffin tins to bake? Do you have muffin recipes? I love your site!

  35. Do you have to whisk the egg whites to peaks??? Ours ended up not very fluffy and a bit sticky, any suggestions?? SOOOOO YUMMMMM though!!

  36. Hey!!! So I know this post is old, but I just tried your pancakes! The taste was delicious, I omitted only the protein powder bc I didn’t have it, but the pancakes themselves didn’t stick together and had no bread like consistency to them. Do you have any suggestions bc the taste was AWESOME! Thanks!

    1. Hi there! Perhaps you could add some baking powder and extra flour, but I haven’t tried it without protein powder! You could make my flourless pumpkin pancakes which are egg-free and made from rolled oats! 🙂

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