Pumpkin Protein Pancakes


4 Tbsp chick pea flour (Besan)

3 Tbsp flaxseeds

3 Tbsp pumpkin seed protein powder (Styrian Gold)

3 Tbsp hemp hearts

1 tsp ground cinnamon

1/2 tsp baking soda

1 tsp olive oil

1 cup water

2 Tbsp coconut oil (for frying)



Grind flaxseeds in a coffee grinder. (Do not use pre-ground seeds as the oil will be rancid). Stir flaxseeds, chick pea flour, hemp seeds, pumpkin seeds, cinnamon and baking soda together in a bowl. Add water and stir well, removing any lumps. Add olive oil and stir.

Melt coconut oil in skillet over medium heat. Drop several spoonfuls of the pancake mix in the pan, and fry until lightly browned, about 3 minutes. Flip and brown the other side. Serve with fresh berries and some cold-pressed flaxseed oil drizzled on top for greater benefit.

Share this postShare on Facebook
Tweet about this on Twitter
Email this to someone