Pumpkin Protein Pancakes by Gaz Oakley
1 min read

Pumpkin Protein Pancakes by Gaz Oakley

Meal_Breakfast Product: Clean Lean Protein Product_clean-lean-protein


1 cup/120g buckwheat flour

1 cup/90g porridge oats

1 cup/120g roasted pumpkin flesh

1 & 1/2 cup/325ml non dairy milk

4 tbs maple syrup

Pinch of sea salt

2 tsp baking powder

3 tbs chia seeds

2 Scoops Just Natural Clean Lean Protein

1 tbs coconut oil for frying

**To Serve**



Maple syrup




Tip from Gaz: "I usually roast a pumpkin or squash the day before if I know I'm making these. The mix works better when the pumpkin is cold."


  1. First up, mash the pumpkin flesh in a mixing bowl then add all the rest of the ingredients & mix together to form a slightly thick batter.

  2. Pre heat a non stick pan over a very low heat and lightly grease with the coconut oil.

  3. When the pan is hot, ladle in the batter. I usually make 3 inch pancakes which is around 5 tbs worth of batter.

  4. Cook for 3-4 minutes on each side. Between cooking each pancake carefully grease the pan with coconut oil to stop them from sticking. I use kitchen paper to rub the oil into the pan.

  5. Once you've cooked all the pancakes, stack them up & serve with you choice of garnishes.

Products used in this recipe

Clean Lean Protein

Clean Lean Protein