Fall — a time all basic b*%tches rejoice over the return of pumpkin errrrrrthang. It’s like a mid-summer’s night dream….where we’re lying on the beach covered in sand and sweat in a ‘kini with thoughts of boots, plaid, scarves, pumpkin lattes, pumpkin bread, and crisp autum air running through our heads. 

Seeing that it’s 90 degrees and super humid here in San Diego right now, I had the calling to pretend it was fall. Even if that just meant for an hour in my kitchen this morning. Tanner climbed up into his high chair wide-eyed-and-bushy-tailed at 7:30am saying, “Snack!? Snack?! Snack?!” Okay, mini-me, I hear your snack and raise you pumpkin protein pancakes. #comingrightup

I’ve been trying to perfect these gems to make them gluten free, but this is probably the third time and I still haven’t nailed it. So after my first two pancake flip fails tired into a pumpkin scramble, I caved and added 1 1/4 cups of whole wheat flour to the pancake fail rescue. If you’re reading this and know the secret to a wheat replacement flour that actually works (don’t lie to me; far too much batter has been laid to rest or turned into muffins), please share your secret! Anyway, without further ado, from my “fall” kitchen to yours, I hope you find a weekend filled with FALLing in love with these pumpkin flap jacks as much as Tanner and I love them. The real favorite — the whipped topping, which is amazing spread between layers of pancakes, and/or a (large) dollop atop them. 


Pumpkin Spice Protein Pancakes 

  • 1 scoop chocolate Perfect Fit (if you’re an avid S&S reader, you know my usual stance on protein powders; however, I’m proud to see PF and TIU release a protein powder that’s clean, organic, and filled with wholesome ingredients. I’m still curious to know where the ingredients are sourced, but thank you, PF for the samples and love to Tanner).
  • 1 1/2 cup almond flour 
  • 2 eggs
  • 1/4 cup 100% pumpkin seed protein powder
  • 3 tablespoons coconut sugar
  • 1/4 cup cashew milk
  • 2 tablespoons plain, organic Greek yogurt
  • 1 cup pumpkin purée
  • 1/2 tablespoon cinnamon 
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1/2 tablespoon pumpkin spice seasoning 
  • 1 1/2 tablespoon Chocolate Glazed Donut Flavor God (or 1 tablespoon cacao powder)
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons Original Sealand Birk (or 1 tablespoon coconut oil)
  • 1 tablespoon orange juice 
  • 1/4 cup Better Life dark chocolate chips 
  • 2 tablespoons chia seeds or hemp seeds
  • 1 tablespoon milled flax seed
  • 1 1/4 cup whole wheat flour 


  1. Heat an electric skillet to 275 degrees F 
  2. In a large mixing bowl, combine all listed ingredients, starting with dry ingredients, and mix until well blended
  3. Spray skillet with coconut oil
  4. Add 1/4 cup scoops to skillet and let cool for approximately 2-3 minutes per side, or until browned enough to flip smoothly 
  5. Once fully cooked, remove from skillet and set aside until ready to top with whipped “cream” and serve 

Whipped Pumpkin “Cream”


  • 3/4 cup plain or vanilla Greek yogurt (or 1/3 tablespoon vanilla extract)
  • 2 tablespoons pumpkin purée
  • 1/2 tablespoon pumpkin spice 
  • 1/4 tablespoon cinnamon 
  •  1/4 tablespoon raw, local honey 


  1. Make this first before beginning pancakes
  2. Mix all listed ingredients and refrigerate or freeze while making pancake batter
  3. When pancakes are cooked and ready to serve, spread between layers of flap jacks and/or top



 *Shelley’s favorite – Top pancakes with sliced pears, peaches, nectarines, plums, or berries, whipped pumpkin “cream”, and a light amount of real maple syrup. Bon appetite and happy fall! 

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