Pumpkin Protein Pancakes

Pumpkin Protein Pancakes

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast
Cuisine: General
Servings: 2 servings


  • 1/2 cup pumpkin puree
  • 1/2 cup old fashioned rolled oats
  • 1 scoop vanilla whey protein powder (I used precision naturals)
  • 2 eggs
  • 1 tsp pumpkin pie spice (or a blend of cinnamon, cloves, ginger, nutmeg)
  • 2 tbsp unsweetened almond milk
  • 1/2 tsp baking powder


  • Place all ingredients in a blender or food processor and combine until uniform.
  • Pour batter onto a prepared pan (I use a teaspoon of coconut oil at medium-high heat) and cook for 1-2 minutes per side. The batter for this recipe will be quite thick so you may need to use a spoon to spread it into a round pancake shape!
  • The best thing about baking with pumpkin is that it keeps your pancakes very moist. The top of the pancakes will seem uncooked before you flip them over, so be careful when flipping!


A note about protein powder:
Protein powders can be a great way to boost the amount of protein at some meals and snacks. We know that adequate amount of protein each day helps us to stay fuller for longer, balance our blood sugar and maintain lean muscle mass. I tend to limit protein powder intake to maximum twice a week and then focus on 'real, whole, unprocessed' sources of food for the rest of the time.
This is a great brand I use often. Because I do not eat a ton of dairy and whey protein is derived from dairy products this is another reason why I keep my intake to a couple times a week.
To make this recipe without protein powder, simply increase the old fashioned rolled oats to 1 cup and omit protein powder altogether.
Tried this recipe?Let us know how it was!


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