Pumpkin Protein Flapjacks
Jayme Cunningham
Soft, fluffy flapjacks with warm pumpkin spice and a gentle sweetness. A nourishing, protein-rich breakfast that feels comforting, seasonal and satisfying.
Serves: 3-4 (about 8–10 flapjacks)
Time: 25 minutes
Nutritional Information (per serving, approximate):
- Calories: 310 kcal
- Protein: 18 g
- Carbs: 36 g
- Fats: 11 g
- Fibre: 4 g
(Includes optional collagen. Values may vary depending on protein powder used. Excludes optional toppings.)
Ingredients
- 1 cup all-purpose or gluten-free flour
- 1 serving PrimeSelf Vanilla Whey Protein Powder
- 1/2 tbsp baking powder
- 1–2 tsp pumpkin pie spice or cinnamon
- ¼ tsp salt
- ¾ cup pumpkin purée (from ~180–200 g pumpkin)
- 2 eggs
- 3/4 cup non-dairy milk
- 1/2 tbsp honey
- 2 tbsp butter or oil
- 1 tsp vanilla extract
Optional:
- 1 scoop PrimeSelf Hydrolysed collagen peptides
- Chocolate chips
Toppings:
- Maple syrup
- Yoghurt
- Nut butter
- Banana, sliced
- Berries
Method
- Steam the pumpkin: Peel and cube 180–200 g pumpkin and steam for 10–15 minutes until very soft. Blend or mash until smooth to make about ¾ cup pumpkin purée.
- Mix dry ingredients: In a bowl whisk together the flour, protein powder, baking powder, pumpkin spice and salt (and collagen if using).
- Mix wet ingredients: In a separate bowl whisk the pumpkin purée, eggs, milk, honey, butter or oil and vanilla extract until smooth.
- Combine the batter: Add the dry ingredients to the wet mixture and gently stir until just combined. The batter should remain slightly lumpy.
- Adjust consistency: The batter should be thick but pourable. If too thick, add 1–2 tbsp milk at a time until it reaches a slow-flowing consistency.
- Cook the flapjacks: Heat a non-stick pan or griddle over medium heat. Lightly grease if needed. Pour about ¼ cup batter per flapjack onto the pan. If using chocolate chips, sprinkle them directly onto the batter before flipping.
- Flip and finish: Once bubbles appear and the edges set, flip and cook for another 1–2 minutes until golden. Repeat with the remaining batter.
- Serve: Stack the flapjacks and enjoy warm with yoghurt, nut butter, maple syrup or fresh fruit.
Storage: Store leftover flapjacks in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or toaster. Flapjacks can also be frozen for up to 2 months and reheated straight from frozen.
Why Pumpkin Protein Flapjacks?
Comfort + Protein + Slow Energy = A Balanced Breakfast
- Pumpkin: Rich in beta-carotene and fibre, supporting immune health and digestion.
- Protein Powder: Helps support muscle recovery and keeps you feeling fuller for longer.
- Collagen Peptides: Supports connective tissue, skin health and joint recovery.
- Eggs: Provide high-quality protein and essential nutrients for sustained energy.
Why a Protein-Rich Breakfast:
- Supports steady blood sugar and sustained morning energy.
- Helps maintain muscle and recovery after training or activity.
- Keeps you fuller for longer, reducing mid-morning energy crashes.
Why Add Collagen:
- Provides amino acids that support skin, joints and connective tissue.
- Works well alongside protein powder to boost total protein intake.
- Blends seamlessly into batters without affecting flavour or texture.
A warm stack of flapjacks is one of the easiest ways to turn a nourishing breakfast into a slow, comforting ritual.
👉🏼 Add to cart PrimeSelf Vanilla Whey Protein Powder
👉🏼 Add to cart PrimeSelf Hydrolysed Collagen
TIPS FOR MAKING THE BEST FLUFFY PUMPKIN FLAPJACKS
- Don’t over mix the batter. Flapjack batter should be lumpy, not smooth. Mix until the flour just disappears and the batter is still lumpy.
- Heat the pan. Make sure the pan is hot before adding the batter for the first flapjack, then reduce slightly if needed.
- Don’t flip too early. Wait until bubbles form and the edges set before flipping to ensure they cook through properly.
- Add chocolate chips directly onto the flapjack in the pan. This prevents the batter from being weighed down and helps them cook evenly.
