Pumpkin Spiced Protein Pancakes

Pumpkin Spiced Protein Pancakes

By Nourishing Amelia

Makes 5-6 mini pancakes


  • 80g buckwheat flour
  • 20g Vanilla Protein Multitasker
  • 1 ripe banana
  • 2 tbsp chia seeds mixed with 6tbsp water
  • 2 tbsp agave syrup
  • 120ml almond milk
  • 1 tsp mixed spice
  • 1/2 tsp cinnamon
  • 1 tsp coconut oil (for cooking)


  1. Mix the chia seeds and the water together, then leave to thicken up for 10 minutes.
  2. Add all the ingredients to a blender and blend together into a thick, smooth mixture.
  3. Add 1 tsp coconut oil to a frying pan over a low to medium heat and allow to melt. Spoon about 2 tbsp of the pancake batter into the frying pan to make a pancake.
  4. Cook for 3 minutes on one side, before flipping and cooking for a further 2-3 minutes on the other side.
  5. Repeat until all the mixture has been used up. You should make 5-6 mini pancakes.
  6. Serve immediately and top with pecans, chopped nuts, pumpkin seeds and a drizzle of agave syrup.