These hemp protein pancakes are soft, fluffy and great for a healthy breakfast. This protein pancake recipe is made with hemp protein powder and almond flour. They're paleo friendly, gluten free and dairy free.

I'm a big fan of pancakes for breakfast, but I like my pancakes with a bit of protein powder to keep me full through the morning.
These hemp protein pancakes are the perfect option, as they're made with my favorite hemp protein powder.
Hemp protein can have a bit of a bite to it, but I promise, you can't taste it in this pancake recipe. My kids couldn't even detect it and they aren't all that fond of protein powder.
Why You'll Love these Hemp Protein Pancakes
- gluten free and grain free - made with almond flour and tapioca starch
- packed with protein - thanks to the hemp protein powder
- dairy free
- easy to make - great for a quick breakfast
- delicious and kid friendly

Ingredients
The full recipe for these paleo hemp protein pancakes can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- eggs - binds the ingredients and gives the pancakes structure
- pumpkin puree - for a moist protein pancake. You can swap the pumpkin for mashed banana or applesauce.
- maple syrup - to sweeten the pancakes
- vanilla extract - for flavor
- almond flour - adds a nutty flavor and moist texture. I have not tried a sub for this, but tigernut flour may work.
- tapioca starch - added for texture purposes, making the pancakes softer and fluffier.
- hemp protein powder - I used my favorite hemp protein powder from Evo Hemp. Any hemp protein powder (or pumpkin seed protein powder) will work. Just make sure to measure this ingredient by weight.
- baking powder - I like to make my own paleo baking powder, but any type will work.
- pumpkin spice - optional for flavor.
- salt - brings out more flavor

How to Make Hemp Protein Pancakes
These hemp protein pancakes are super easy to make. Simply combine the ingredients for the batter, pour the batter onto a preheated frying pan (I used my 10.5" ceramic frying pan), cover and cook until done! Here are the step by step instructions:
- First, combine the eggs, pumpkin puree, maple syrup and vanilla in a mixing bowl. Whisk until smooth.
- Whisk in the remaining pancake ingredients. The batter is some-what runny but creates the perfect fluffy pancake.

- Preheat a frying pan on medium heat and grease with a small amount of oil. (I used coconut oil.)
- Pour ¼ cup batter on frying pan, cover with a lid and cook on medium heat until bubbles start to form on top of the pancake. Flip the pancake, then cook until done. Repeat until no more batter remains. Note: I like to cover pancakes when cooking them because it more evenly distributes the heat and creates a fluffier pancake. If you're cooking them on a griddle and/or without a lid, that's fine. They just won't be quite as fluffy.
- Serve with your favorite toppings.


Best Paleo Pancake Toppings
There are a lot of great paleo pancake toppings. Some of my favorites include: pure maple syrup, raw honey, coconut butter, 100% dark mini chocolate chips, fresh or frozen berries, homemade jam, coconut yogurt and cinnamon.
Storage
You can store leftover batter in the fridge. Simply cover the mixing bowl with some bees wax wrap or plastic wrap and place in the fridge. It's best used within 3 days.
In addition, store any leftover cooked pancakes in a sealed container in the fridge and enjoy within one week.
Best Hemp Protein Powder
My favorite hemp protein powder is from Evo Hemp. Their protein powder is free from pesticides, fungicides and it's non-GMO. They also 3rd party test each batch to make sure they are providing the best quality products possible.
I love using their hemp protein powder in smoothies and baked goods, adding a sprinkle of their hemp seeds to meals and taking their CBD oil if I'm feeling stressed.
Evo Hemp's hemp products are top quality and what I recommend.
More Hemp Recipes
Hemp Protein Pancakes (Paleo)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6-7 pancakes 1x
Description
These hemp protein pancakes are made with hemp protein powder and almond flour. They're great for a healthy breakfast and are paleo friendly and gluten free.
Ingredients
- 2 large eggs
- ⅓ cup pumpkin puree
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- ½ cup almond flour (48g)
- ¼ cup tapioca starch (30g)
- ¼ cup hemp protein powder (19g)
- 1 tsp baking powder
- 1 tsp pumpkin spice
- ¼ tsp salt
Instructions
- Combine eggs, pumpkin puree, maple syrup and vanilla in a mixing bowl. Whisk until smooth.
- Add in remaining pancake ingredients and whisk.
- Preheat a frying pan on medium heat and grease with a small amount of oil. (I used coconut oil.)
- Pour ¼ cup batter on frying pan, cover with a lid and cook on medium heat until bubbles start to form on top of the pancake. Flip pancake, then cook until done. Repeat until no more batter remains.
- Serve with your favorite toppings.
- Store leftovers in a sealed container in the fridge, for up to one week.
Notes
For best results, please measure ingredients by weight (when given). I use a small kitchen scale when baking and highly suggest one for more accurate measurements.






Katie
My whole family loves these hemp protein pancakes and we hope you do too! Enjoy!
Nikki Sinclair
Utterly delicious, light, tasty and filling. This will be a regular breakfast for me. Thanks so much for this recipe!
Natalia
Will flax eggs work in this recipe?
Katie
I'm not sure, as I haven't tried. But if you do I'd love to know how they turn out.