Healthy Pumpkin Protein Pancakes


Who says you can't have pumpkin all year round? 

Personally, I love pumpkin and I hate limiting it to the fall months when everyone goes pumpkin-crazy. I'm always crazy for pumpkin! 

Pumpkin is highly nutrient dense food. It's a great source of Vitamin C, potassium, and beta-carotene. The body converts beta-carotene into Vitamin A which is a fat-soluble vitamin that is good for healthy skin, bones, and vision. 

pancake stack

You may notice that my favorite way to enjoy these pancakes is with nut-butter - and for good reason. The yummy fats in nut-butter help your body absorb all of those great fat-soluble vitamins from the pumpkin.


WIN-WIN if you ask me. 


Pumpkin is also a great source of fiber which helps fill you up AND is low-calorie, so EAT up and feel satisfied without weighing yourself down. I personally love eating for volume versus eating for calories - that means I love to find lower calorie foods that you can eat more of to feel more full. Pumpkin fits the bill - so eat up! 


I hope you enjoy these healthy, high-protein pumpkin pancakes as much as I do. They have been a hit with everyone who has tried them! 


These pancakes are pretty dense, so one serving should be 2-3 pancakes. Remeber to eat slowly, and stop when you are full. These are deceivingly filling, so start with 2 and see how you feel!


pancakes with peanut butter


Makes 4 pancakes - Double recipe for leftovers


·        1 large egg

·        2 egg whites (egg whites in a carton work too)

·        1/2 cup rolled oats

·        1/2 cup of canned pumpkin

·        1/2 scoop vanilla protein powder (I like Sunwarrior Vanilla)

·        1/4 cup of 2% cottage cheese

·        1/2 tsp pumpkin pie spice

·        1/2 tsp cinnamon

·        1/2 tsp baking soda

·        Liquid Stevia to taste


1. Put all the ingredients in a blender and blend until smooth. If the batter is too thick, you can add a few tablespoons of water or almond milk. The batter should be fairly thick.

2. Heat a non-stick griddle or pan over medium heat and coat the pan with coconut oil.

3. Pour the batter onto your griddle or pan to make 3-4 pancakes (you may not have room to make all the pancakes in one batch).

4. Flip the pancakes when the edges are nicely browned and the top has a bit of bubbling. This should take 3-5 minutes.

5. Cook the other side for an additional 2-4 minutes.

Serve with almond butter, peanut butter, or any nut butter of your choice. Other great toppings include walnuts or pecans, berries, or REAL maple syrup. No fake Aunt Jemima, please! 

pancakes and coffee


These are great to make ahead of time and bring to work for a quick breakfast. They keep well in the refrigerator for up to 1 week. You can also freeze in individual portions in ziplock baggies.