Pumpkin Protein Flapjacks

Spooky Pumpkin Protein Flapjacks for a Fang-tastic Halloween!

These hauntingly delicious treats are the perfect way to celebrate Halloween while fueling your body with wholesome goodness. Bursting with the warm flavors of pumpkin, cinnamon, and a hint of vanilla, these flapjacks are a delightful twist on a classic recipe. Packed with protein, they’ll keep you energized for all your ghostly adventures.

So, whether you’re hosting a haunted house party or just want to indulge in some seasonal delights, these Spooky Pumpkin Protein Flapjacks are the perfect addition to your Halloween menu. Happy haunting and enjoy the magic of the season with every bite!

Happy Halloween! 🎃👻


Cooking Methods

  • Pan-Fry



Prep Time

25 minutes

Cooking Time

15 minutes


For the Flapjacks:

    30ml (2 Tbsp) ground flaxseeds

    80ml (1/3 cup) water

    180ml (3/4 cup) pumpkin puree

    160ml (2/3 cup) plant-based milk of choice

    10ml (2 tsp) vanilla extract

    30ml (2 Tbsp) maple syrup or golden syrup

    375ml (1 ½ cup) Gluten Free Rolled Oats

    33g Wazoogles Superfood Protein Blend Vanilla Sky

    10ml (2 tsp) baking powder

    2.5ml (1/2 tsp) baking soda

    10ml (2 tsp) cinnamon

    5ml (1 tsp) activated charcoal

    10ml (2 tsp) cocoa powder

For the Cream Ghosts:

    125ml (1/2 cup) Orley Whip

    15ml (1 Tbsp) icing sugar

    10ml (2 tsp) vanilla extract

    6 – 8 small choc chips

For the Peanut Butter drizzle:

    125ml (1/2 cup) Wazoogles Dark Roast Smooth Peanut Butter


For the Flapjacks:

    In a small bowl, combine the ground flaxseeds and water until well combined. Let the mixture sit for 5 – 6 minutes until thick.
    In a blender jug, add the pumpkin puree, milk, vanilla, syrup, oats, protein powder, baking powder, baking soda, cinnamon and the thickened ground flaxseeds. Blend until smooth.
    Divide the mixture in two.
    For the orange flapjacks, just leave the mixture as is.
    To make the black flapjacks, add the activated charcoal and cocoa powder and mix until well combined.
    Over medium to low heat, in a large, oiled frying pan. Spoon about 60ml (¼ cup) of the flapjack mixture into the pan. Heat until the sides of the flapjacks are matt, and the bottom is golden brown.
    Flip the flapjacks and cook the other side until golden brown.

For the Cream Ghosts:

    In a large mixing bowl using an electric mixer, beat the Orley Whip, icing sugar and vanilla until medium hard peaks form.
    Place the cream in a piping bag and set aside.

To Assemble:

    Stack the flapjacks, alternating black and orange, and drizzle the peanut butter over. Pipe the ghosts on the top and place the choc chips for their eyes. You can add a drizzle of honey too for a sweeter flapjack stack.
    Dig in and enjoy!