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

A fluffy, filling and delicious pancake recipe which is grain free and gluten free- with a high protein option!
5 from 3 votes
Print Rate
Servings: 1
Author: Arman @ thebigmansworld

Ingredients

  • 2 tablespoon coconut flour sifted (can sub for gluten free or oat flour)
  • 1/2 teaspoon baking powder
  • 1 scoop vanilla or neutral tasting protein powder optional
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • 1-2 tablespoon granulated sweetener of choice
  • 2 egg whites for a vegan option, substitute for 1 flax egg- 1 T flax + 3 T water
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pumpkin not filling
  • 1 tablespoon - 1/4 cup dairy free milk
  • Molasses maple syrup and butter, for topping (Optional)

Instructions

  • 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.
  • 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.
  • 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.
  • Allow pancakes to cool slightly and top with butter, maple syrup and molasses.

Notes

* The amount of milk you use depends on the brand of coconut flour and protein powder used.
If you don't use protein powder, add an extra tablespoon of flour.
If you use an unsweetened protein powder, add a T of sugar or sweetener of choice.
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!
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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    Comments

    157 thoughts on “Pumpkin Gingerbread Protein Pancakes

    1. 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.

      1. Oh dang! I hope so- Ironically, it’s the egg whites which I find make them fluffy! Haha you totally do. You should never ever ever tan.

    2. Love that these call for coconut flour…definitely bookmarking to try! Hopefully fresh pumpkin works in place of the canned stuff- unfortunately I am yet to see the latter anywhere in Mumbai!!

    3. 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!

      1. Wow, I’m jealous- you don’t even want to know how much blackberries and raspberries are here!

    4. 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.

    5. You should definitely live in America. I mean, it’s logic! I already commented on your Insta, but these pancakes legit look like pillows and I want to sleep on them and then wake up and eat them. …..weird.

    6. ohhh we’re on the same flavor wavelength. i just wrote down a pumpkin gingerbread recipe last night to test out today!

    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. 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.

    9. 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.

    10. Come make pancakes for me. I like them, but I legit can’t be bothered to make them in the morning — too much manual labour 😉 I’m a smoothie, cereal, or oatmeal kind of girl. Pancakes for dinner, though… that I can do.

    11. YUM. The picture completely sold me … I eat pumpkin year-round, but may just have to make these soon to celebrate Fall!

    12. 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.

    13. 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 🙂

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