Mix the wet and protein

1. In a large mixing bowl, combine the sourdough discard, pumpkin puree, egg, coconut oil, and vanilla extract. Mix well until the ingredients are fully incorporated.
2. In a protein shaker, vigorously mix the protein powder and soy milk, until there are no lumps left and you have a very creamy mixture. Add to the sourdough mix.

Mix the wet with the dry

1. For the next step: You can prepare the batter the evening before, but if you do, leave out the baking powder and soda until the next morning, as it would lose some of its effectiveness overnight.
2. In a separate bowl, whisk together the whole wheat flour, all-purpose flour, pumpkin spice, baking powder, and fine sea salt.
3. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing; a few lumps in the batter are fine.

Frying

1. Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with additional coconut oil.
2. Once the skillet is hot, pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface.
3. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.
4. If you’d like to keep the stack warm while you fry the rest, keep them on a plate in your oven, set to the lowest temperature.