Pumpkin Pancakes


  • 40g (4 x yellow scoops) vanilla Slender Blend powder
  • 100g pumpkin puree
  • 1 tbsp ground flax seed
  • 2 eggs
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp baking powder

Nutritional Info

  • Per Serving
  • Calories 360 
  • Protein 44g
  • Carbohydrate 14g 
  • Sugar 6g 
  • Fibre 4g
  • Fat 13g 


  • Add all your ingredients together into a mixing bowl and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing! Let the batter stand for a few minutes.
  • Use extra virgin coconut oil or butter to grease your pan. Add a ladle of batter (or two/three if your frying pan is big enough to cook more than one at the same time). Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
  • Eat warm, sprinkled with your favourite toppings!