Pumpkin Spice Protein Pancakes

These pancakes aren’t your regular protein pancakes. Soft, fluffy, and utterly delicious. 

Serves: 2


  • ½ cup canned pumpkin
  • ½ cup egg whites
  • ½ – ¾ cup almond milk
  • 1 cup oat flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbs maple syrup
  • 2 scoops of vanilla protein powder
  • 1 tsp cinnamon
  • Grating of nutmeg
  • ½ tsp allspice
  • ½ tsp salt
  • Oil to grease griddle


  • In a large bowl, whisk the wet ingredients until completely homogeneous
  • Add in the dry ingredients, and whisk until completely combined. The batter should fall through the whisk
  • Preheat a large pan on medium heat or griddle at 325
  • Spray with a light layer of oil and dollop out 3-4 inch pancakes
  • Cook for 3-4 minutes, flip when golden brown, and cook for another 3-4 minutes or until both sides are golden brown
  • Serve hot and top with your favorite toppings!

Chef’s tips:

  • If you don’t have pumpkin, use mashed up banana or yogurt!

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