Paleo Pumpkin Spice Protein Pancakes
Gluten-Free, Dairy-Free, Grain-Free, Refined Sugar-Free, High-Protein, Hormone-Supportive, Gut-Friendly
These protein-packed pumpkin spice pancakes are the perfect balance of cozy and nourishing. Made with PurePaleo Vanilla Protein by Designs for Health, almond flour, and real organic pumpkin purée, they’re rich in collagen to support skin, gut, and joint health while keeping you full and energized. PurePaleo Protein is a dairy-free protein powder yielding 21 g of protein per serving. It contains highly concentrated, pasture-raised Swedish beef protein that’s hydrolyzed into smaller peptides for optimal absorption and assimilation. It’s an ideal choice for those seeking a true Paleo source of protein to build and repair muscle, cartilage, and ligaments, especially for anyone who’s dairy-sensitive or following a clean, ancestral-based diet. With beta-carotene and fibre from pumpkin, blood sugar–balancing spices like cinnamon and pumpkin pie spice, and a touch of natural sweetness from pure maple syrup, these pancakes deliver all the warmth and comfort of a fall breakfast while nourishing your hormones, stabilizing energy, and supporting muscle recovery from the inside out.
Ingredients (makes 6–8 small pancakes)
½ cup organic pumpkin purée
3 large organic eggs
¼ cup unsweetened almond milk (or organic coconut milk)
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
1 scoop (approx. 25 g) Designs for Health PurePaleo Vanilla Protein
½ cup blanched almond flour
2 tablespoons tapioca flour (or arrowroot starch)
1 teaspoon baking powder (gluten-free)
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
Pinch of sea salt
Coconut oil or ghee for cooking
Method
In a large mixing bowl, whisk together pumpkin purée, eggs, almond milk, maple syrup, and vanilla until smooth.
Add the PurePaleo protein, almond flour, tapioca flour, baking powder, pumpkin pie spice, cinnamon, and sea salt. Stir gently until well combined, the batter should be thick but pourable.
Heat a nonstick skillet or griddle over medium heat and lightly coat with coconut oil or ghee.
Pour about ¼ cup of batter per pancake and cook for 2–3 minutes per side, until golden and cooked through.
Transfer to a plate or keep warm in a low oven while finishing the batch.
Serving Suggestions
Top with a drizzle of warm maple syrup, a spoonful of cashew or almond butter, and a sprinkle of crushed pecans or hemp hearts. For a high-protein topping, mix ½ scoop of PurePaleo™ Vanilla with a splash of almond milk to create a creamy vanilla drizzle.
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist