Pumpkin Protein Pancakes with Maple Cream Cheese Glaze (Vegan)
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.
Ingredients
Pumpkin Protein Pancakes
- 1 cup1 cup1 cup Pastry Flour, use Whole Wheat Pastry Flour
- 0.25 cup0.25 cup0.25 cup Vanilla Protein Powder
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
- 0.5 tsp0.5 tsp0.5 tsp Ground Cinnamon
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 1 cup1 cup1 cup Coconut Milk, light or full fat, or any non-dairy milk
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 1 tsp1 tsp1 tsp Vanilla Extract
- 2 Tbsp2 Tbsp2 Tbsp Plant Based Butter, for frying
Maple Cream Cheese Glaze
- 4 oz4 oz4 oz Plain Vegan Cream Cheese, softened
- 3 Tbsp3 Tbsp3 Tbsp Coconut Milk, light or full fat, or any non-dairy milk
- 3 Tbsp3 Tbsp3 Tbsp Pure Maple Syrup
- 0.5 tsp0.5 tsp0.5 tsp Vanilla Extract
- 0.25 tsp0.25 tsp0.25 tsp Ground Cinnamon
Toppings
- 0.25 cup0.25 cup0.25 cup Pecans, chopped
- 1 pinch1 pinch1 pinch Ground Cinnamon
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Process
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!
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