Pumpkin Espresso Protein Pancakes


This is the real breakfast of champions! Not only are you getting your clean, plant-based, organic protein, but every ingredient works to your advantage (rather than leaving you on a bloated sugar high!).

  • 2 cups organic buckwheat
  • ½ cup (4 scoops) protein powder
  • 2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 3 tsp organic fair trade espresso powder
  • 1.5 cups organic unsweetened vanilla almond milk
  • 1 cup organic pureed pumpkin
  • 2 tbsp grade B organic maple syrup
  • unrefined virgin coconut oil
  1. Combine dry ingredients and wet ingredients separately. Make a well in the dry ingredients to add in the wet. Fold until fully combined.
  2. Heat coconut oil to coat your pan. Spread a dollop of batter onto the pan so it’s only about ½ inch in thickness. Cook for about two minutes each side. Makes about 12 small pancakes.
  3. Drizzle with grade B organic maple syrup, spread nut butter on top or add a little more pumpkin to your plate for some extra sweet veggie goodness.

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