Fluffy Protein Pancakes

by | Updated: December 4th, 2016

Saturday morning comes along and you’re tired of the same old oatmeal breakfast you eat during the week. Invigorate an ordinary morning and whip up these fluffy flapjacks with a savory and nutritious combination of coconut milk, protein powder and pumpkin. With only five ingredients blended together, a serving stacks up quickly and easily, so you can get on with your much-needed weekend.

Pumpkin-Coconut Protein Pancakes

Fluffy Protein Pancakes


2 scoops protein powder (plant-based, soy-free, unsweetened)
2 chia-flax eggs
½ cup pumpkin
¼ cup unsweetened vanilla coconut milk, carrageenan free*
1-2 tsp. vanilla
1-2 tsp. cinnamon, optional


  1. In a large bowl, combine all ingredients and mix until a batter forms. If batter is too thick, add more coconut milk. (For fluffier pancakes, blend ingredients.)
  2. In a skillet over medium heat, melt coconut oil and coat skillet. Pour or scoop desired amount of batter into pan. Once the edges begin to bubble, flip pancake with spatula.
  3. Serve pancakes topped with favorite fruit and nut butter, or drizzled with coconut oil.