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Pumpkin pancakes with chocolate chips and blueberries

SERVINGS: 6 pancakes 


  • 1/4 cup pumpkin puree
  • 1 cup coconut milk
  • 3/4 cups oats
  • 1 scoop protein powder. I use this pea protein
  • 1 tsp ground flax seeds
  • 1 tsp ground cinnamon 
  • 1/2 tsp pumpkin spice 
  • Splash of maple syrup
  • 1/2 cup chocolate chips 
  • 1/2 cup blueberries 


  • 2 cups mixed frozen berries
  • Splash of water 
  • 1/2 tbsp maple syrup


For the pancakes, add all the ingredients but the chocolate chips and blueberries in a blender or food processor and blend until you get a smooth batter.

Add the chocolate chips and blueberries in the batter, and mix well.

Heat a non-stick pan over low-medium heat with a little avocado oil or coconut oil. Pour ¼ cup of batter onto the pan and spread out into round shapes.

Cook for a couple of minutes or until the underside is a bit golden, flip with a spatula, and cook for another couple of minutes.

Repeat with the remaining batter.

For the compote, add a splash of water in a pot with the berries and a splash of maple syrup, and cook for 5-10 minutes. While cooking, stir the fruit with a wooden spoon.

Serve the pancakes with almond butter and the berry compote. You can also serve them with ice cream or maple syrup.

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