Peaked too early perhaps

[donotprint] It’s Saturday again, how on earth did that happen!? I’m not going to say no to an early weekend. The decorations are down, the house is back to normal and my fridges are stocked full of delicious healthy fresh produce. A great start to the New Year.

The day after New Years I indulged in possibly the most amazing pancakes I’ve ever eaten.

It’s no secret that a breakfast that includes pumpkin, be it whipped, baked oats, or pancakes or even pumpkin French toast is never going to fail to win me over. I had thought my previous pumpkin pancakes were tops and don’t get me wrong they were amazing, but these pumpkin protein pancakes have that extra bit of flavour, vanilla sweetness and extra staying power thanks to the hit of magical Sunwarrior!

I’ve been loving my extra bit of protein in my morning meals. Particularly over the holidays when I found I ate a later than usual breakfast, snacked before dinner, and ate my evening meal that bit earlier, my routine was all over the place and having a breakfast that left me feeling fuller for longer, more nutritionally rounded, was delightedly devoured Smile

The thought did cross my mind as I dug in to these that I had perhaps peaked a little to early on the amazing pancake front! The second day of 2013 and I was digging in to possibly the best pancakes I’d ever eaten, were do I go from here! Sure the only way is up I guess right!

I knew I wouldn’t have time for pancakes over the weekend (the weekend that is now upon us), as I’m in class both days. I’m sure I’ll make up for my lack of weekend pancakes over the coming week, but in the meantime this plateful filled my appetite for a plate of fluffy pumpkin gorgeousness that I was craving. I stepped away from the SunButter, if only momentarily, and topped them with Justin’s Maple Almond Butter. It’s definitely my favourite of the sweet nut butters.

I’m always interested in trying new nut butters. They’re a breakfast staple and no breakfast feels complete without a dollop of the good stuff! What I find frustrating is not being able to get certain nut and seed butters over to Ireland. IHerb have an amazing range on over and I also have some European favourites which I pick up in The Happy Pear. I do have a longing to try Barney Butter! The all Barney Bare Smooth sounds amazing. If anyone would like to do a US – Ireland nut butter swap leave me a comment or mail me! I can send you one or two of my favourite European brands from below!

My favourite nut butters are as follows…

Pumpkin and vanilla are a match made in heaven and the seared banana works wonderfully as a topping. Warm and a little gooey, the chia seeds cling on, the perfect vessel for consumption. The rest pick up by the pancakes once the nut butter is spread nicely over the surface of each one Smile

What are your favourite pumpkin pancakes?

What are your favourite nut/seed butters? Don’t forget to let me know if you fancy doing a Barney swap!!! [/donotprint]

Vegan Pumpkin Protein Pancakes


Servings – 3 large pancakes

Preparation Time – 5 minutes

Cooking Time – 8-10 minutes



  • 1 scoop Vanilla Sunwarrior Protein
  • 40g (1/3 cup) wholegrain buckwheat flour
  • 1/2 tbsp baking powder
  • 1 tsp cinnamon
  • 1/3 cup pumpkin puree
  • 125ml (1/2 cup) almond milk


  • 1 heaped tbsp Justin’s Maple Almond Butter
  • 1 seared banana sliced in to four
  • 1 tsp chia seeds
  • 1 tsp desiccated coconut
  • Fresh blackberries


  1. Whisk together all pancake batter ingredients. Place 1/3 cup measures of the batter in to large non stick skillet- I made two and the third separately as they were too big for the pan!
  2. Allow to cook for 4-5 minutes over a medium heat before flipping over and cooking for a further 4-5 minutes.
  3. Once the pancakes have been placed on your plate, sear banana (sliced in to four) in the pan for a minute or two to soften, brown and warm through.
  4. Serve pancakes piled on top of each other, maple almond butter and seared banana on top, blackberries around the side, sprinkled generously with chia seeds and desiccated coconut.

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  1. Pumpkin pretty much makes everything better and I’m a big fan of pumpkin pancakes! I would do a swap with you, but unfortunately where I shop here in Texas I haven’t been coming across Barney Butter. I once tasted it, when it was mailed to me through Foodie Penpal. I liked it, but it wasn’t my favorite. I’m a big fan of PB2, Trader Joe’s range of stuff {which you’re probably not able to get 🙁 } and making my own. Yesterday, was the first time I tried and the results were delish. I’ll be posting my recipe today. 😉

  2. do you have earth balance over there? they make a delicious coconut peanut butter that i just enjoyed on your thick & fluffy pillow pancakes 🙂 the health foods store i work at has barney butter, but only in the blue label, original smooth. it’s the only kind i’ve seen, but my next trip to whole foods i’m gonna look for the bare kind. i bet shipping is outrageous, but i’d like to do a nut butter swap with you!

    1. Oh no but I have seen it on other blogs, iHerb don’t have it either! Cool well keep me posted, I’d obviously pay the postage to ship to you and vice versa…probably about 25 dollars I reckon but so worth it! 🙂

    1. i used’s tutorial on how to roast a pumpkin and make puree and it was easy! 🙂

  3. I also need lots of protein in the morning, and am trying to stay away from eggs. Why do you like buckwheat flour? These seemed dense instead of fluffy to me, or maybe I did not cook them long enough. I used homemade cashew-hemp milk for the milk portion. It made 4 generous cakes for me. Thank you for the recipe.

    1. They were quite fluffy for me, but perhaps my perception of fluffy has changed since I’ve gotten used to gluten free flours. Buckwheat flour just agrees with my stomach and although gluten free it’s quite “glutinous” which makes for good pancakes! 🙂