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Wholesome Hemp Protein Pancakes (Paleo)

These fluffy pancakes are made with hemp protein, almond flour, and pumpkin spice for a healthy and satisfying breakfast option that everyone will love.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: Healthy, Paleo
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large large eggs Look for organic and free-range for the best flavor.
  • 1/3 cup pumpkin puree Canned is great, but homemade is even better!
  • 3 Tbsp maple syrup Always opt for pure maple syrup for authentic taste.
  • 1 tsp vanilla extract Get a high-quality vanilla for deep flavor.
Dry Ingredients
  • 1/2 cup almond flour Finely ground almond flour works best.
  • 1/4 cup tapioca starch Provides the perfect fluffiness.
  • 1/4 cup hemp protein powder Adds a nutty flavor and nutrients.
  • 1 tsp baking powder Ensure it's fresh for the best rise.
  • 1 tsp pumpkin spice Homemade blends are fantastic for customization.
  • 1/4 tsp salt A pinch enhances all the flavors.

Method
 

Preparation
  1. In a mixing bowl, combine the eggs, pumpkin puree, maple syrup, and vanilla extract. Whisk until smooth and well combined. This should take about 1-2 minutes.
  2. Add almond flour, tapioca starch, hemp protein powder, baking powder, pumpkin spice, and salt to the wet mixture. Whisk until fully combined. The batter should be thick but pourable.
  3. Preheat a frying pan or griddle over medium heat (around 325°F). Lightly grease with oil or non-stick spray to prevent sticking.
Cooking
  1. Pour 1/4 cup of the batter onto the pan. Cover and cook for about 3-4 minutes, or until bubbles form on the surface. Carefully flip and cook until golden brown, about 2-3 more minutes.
  2. Continue pouring and cooking the remaining batter. Keep the cooked pancakes warm in a low oven (about 200°F) if necessary.
Serving
  1. Serve hot with your favorite toppings – think fruit, yogurt, or more maple syrup!

Notes

Leftover cooked pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month. You can also prep the dry ingredients ahead of time and store them in a sealed bag.