Loaded pumpkin oat pancakes

I’m doing some extra training at the moment …. Seriously, who thought 6am boxing sessions were a bright idea?!

With 7 sessions a week I am having to careful to be kind to my body which means enforcing a couple of rest days and being spot on with my nutrition so that I can recover well.

I have added these delights to my breakfast rotation and I hang out for them each time.

Obviously, these don’t look like ‘kids’ pancakes (ok, ok, they’re ugly!) but I had no intention of offering them to my kids!

However, miss fussy pants saw me digging in and said ‘where’s mine?!’. She promptly demolished 3 and has asked for them every day since! Wonders never cease!

These will boost your fibre, good fats and calcium, contribute to your fruit and veg intake for the day and keep you full for ages … But best of all they taste fabulous – hope you love them as much as we do!

  • 2 cups rolled oats
  • 1/2 cup of my real protein powder (switch for almond or seed meal if you’re short on time)
  • 2/3 cup steamed, diced pumpkin
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp pink salt flakes
  • 1 tsp each of GF baking powder and baking soda
  • 4 medjool dates
  • 1 overripe banana
  • 1 tbsp sunflower seed butter (or other nut butter)
  • 1 tbsp  vegan butter or tasteless coconut oil
  • 3 tbsp aquafaba OR 1 whole egg
  • 1 1/4 cups milk of choice (I use unsweetened vanilla almond)
  • 2 tsp apple cider vinegar

Take 1.5 cups of the oats and blitz them until fine in your processor (Speed 8, 8 secs)

Add in the remaining 1/2 cup of oats, with all of the other dry ingredients and mix to combine (speed 4, 6 secs). Then set aside.


Place all wet ingredients into blender/processor/nutribullet/thermal cooker and process until very smooth. If you’re using a machine that has a chute at the top, add the dates after you have begun processing, to protect your machine. (Start on speed 4 until dates are added, then increase speed up to 8 for 10 seconds, scrape down and repeat).


Add the dry ingredients into the wet and mix well to combine (Speed 4, 8 seconds, scrape down and repeat).

Spoon the batter into a hot, lightly greased frying pan, for about 90 seconds or until the first side is a deep golden colour, then flip and cook until both sides are done. This is a thick mixture and you’ll need to use the back of the spoon to spread the mix out a little.


Enjoy with a small amount of whichever butter suits your diet.

Makes about 20, and the leftovers freeze well.



Enjoy 🙂

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