Pumpkin Spice Latte Protein Pancakes (Whole Wheat, 1-Bowl, and Oil-Free!)

Makes 8 Pancakes

Spiced with warm, cozy, and comforting flavors, these fluffy, protein-packed pancakes are the perfect way to welcome Fall! 


Dry Ingredients:

½ tsp cinnamon

½ tsp nutmeg

½ tsp cloves

½ tsp ginger

½ teaspoon allspice

¼ teaspoon salt

¾ tbsp baking powder

½ cup whole wheat flour

¼ cup vegan vanilla protein powder

Wet Ingredients:

¼ cup pumpkin puree

2-3 tbsp dark brown sugar, packed

1 tsp instant coffee mixed with ¼ cup hot water

¾ cup non-dairy milk


Thoroughly grease a non-stick frying pan or griddle.

In a medium bowl, whisk together dry ingredients. In a large bowl, whisk together wet ingredients. Then, gradually incorporate dry mixture into wet mixture, careful not to overmix.

Using a ¼ cup measurement or a standard ice cream scoop, drop batter onto pan or griddle. Cook on medium or medium-high heat for 1-3 minutes on each side, flipping when small bubbles appear. Remove from heat when both sides are golden. Serve warm with add-ons of choice.

Store leftovers in an airtight container in refrigerator for up to 3 days, or freeze for up to a month. To reheat, I recommend popping them in the toaster.


Feel free to turn these PSL protein pancakes into standard PSL pancakes by replacing the protein powder with an extra ¼ cup flour and a dash of vanilla!

Sub in 2-3 tbsp maple syrup instead of brown sugar for a refined-sugar-free option!

Some toppings that go well with these pancakes: almond butter, dairy-free yogurt or dairy-free whipped cream, vegan chocolate chips, vegan caramel sauce, chopped walnuts or pecans, maple or agave syrup, and fresh fruit.

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