Pumpkin Protein Pancakes with Maple Cream Cheese Glaze (Vegan) (Edit recipe)

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These healthy pumpkin pancakes are soft on the inside, golden and lightly crisp on the outside, and are packed with fall flavor. Plus, they happen to be vegan and high in protein! Complete with a dairy-free maple cream cheese glaze for a decadent touch, these pancakes are a delicious fall breakfast idea.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	2457
Fat:	119 g
Carbohydrates:	285 g
Protein:	44 g
Cholesterol:	0 g
Sodium:	3937 mg
Fiber:	18 g
Sugars:	74 g
Sugar Alcohol:	0 g
Calculated per 6 pancakes.

Yield: 6 pancakes

Ingredients

Pumpkin Protein Pancakes

1 cup Pastry Flour, use Whole Wheat Pastry Flour
0.25 cup Vanilla Protein Powder
1 Tbsp Baking Powder
1 tsp Pumpkin Pie Spice
0.5 tsp Ground Cinnamon
0.5 tsp Salt
1 cup Coconut Milk, light or full fat, or any non-dairy milk
0.5 cup Pumpkin Purée
2 Tbsp Pure Maple Syrup
1 tsp Vanilla Extract
2 Tbsp Plant Based Butter, for frying

Maple Cream Cheese Glaze

4 oz Plain Vegan Cream Cheese, softened
3 Tbsp Coconut Milk, light or full fat, or any non-dairy milk
3 Tbsp Pure Maple Syrup
0.5 tsp Vanilla Extract
0.25 tsp Ground Cinnamon

Toppings

0.25 cup Pecans, chopped
1 pinch Ground Cinnamon

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, add whole wheat pastry flour, protein powder, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until combined.
In a medium mixing bowl, add coconut milk, pumpkin puree, maple syrup, and vanilla. Whisk until well combined and smooth.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Set the batter aside and allow to rest while heating up your pan.
Preheat a large nonstick pan on medium heat with a tablespoon of vegan butter. When butter starts to sizzle, pour 1/4 cup of batter onto the pan for each pancake, and spread out gently into a round shape with a spoon or the back of your measuring cup. Repeat with remaining batter; work in batches if necessary. Recipe yields about 6 medium pancakes. When the undersides are golden and bubbles start to appear on top, flip with a spatula and cook until golden brown. Add more butter between batches as necessary.
Whisk together all ingredients for the maple cream cheese glaze until smooth.
Serve pancakes warm with the prepared glaze, chopped pecans, and a sprinkle of cinnamon if desired. Enjoy!