These Pumpkin Protein Pancakes are an easy, gluten free breakfast. Made with only 10 basic ingredients and great for meal prepping! This post is sponsored by NOW Foods.
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These pumpkin protein pancakes are seriously the BEST fall breakfast (Although I won’t judge you if you want to make them year round).
They’re made with only 10 simple ingredients and packed with great fall flavors (hello pumpkin and cinnamon!). These are a high protein breakfast option that can be made with ease!
And if you love pumpkin, these Pumpkin Overnight Oats are an equally delicious breakfast as well! And if you need high protein – this Strawberry Banana Smoothie or Peanut Butter Protein Bars are also great!
These protein pancakes are a recipe that I’ve been making for years. I make them with NOW Foods egg white protein powder which is my favorite protein powder.
As much as I love all of NOW® Sports products, their egg white protein powder is probably my favorite thing that they make! Their plain egg white protein powder has ONE ingredient in it: egg whites.
Up until recently, that was my favorite protein powder. Now, this Creamy Vanilla Egg White Protein Powder is becoming my favorite! This protein powder has only five ingredients (still very minimal when compared to other protein powders!).
I can drink this protein powder with just almond milk and enjoy it, but I love it in baked goods!
Ingredients
To make these Pumpkin Protein Pancakes, you’ll need:
- old fashioned oats
- NOW® Sports Creamy Vanilla Egg White Protein Powder
- baking powder, baking soda
- cinnamon, nutmeg, ground ginger
- pumpkin puree
- almond milk
- maple syrup
This is a simple protein pancake recipe that comes together in just a few minutes!
Substitutions
Milk – you can use any type of milk you like, dairy or other non-dairy milks will work.
Sweeteners– You can use honey or agave nectar instead of maple syrup.
You can also try these Healthy Pancakes or Healthy Banana Pancakes if you’re looking for other healthy pancake recipes!
How to make Pumpkin Protein Pancakes
To make this pumpkin protein pancake recipe, gather all your ingredients.
- First, grind the oats until they’re a flour-like consistency using a blender or food processor.
- Add all ingredients into blender and pulse until smooth.
- Heat a greased pan or griddle over medium heat and drop batter by 1/4 cup increments.Â
- Cook for 3-4 minutes on each side, flip + cook for an additional 3-4 minutes.Â
- That’s seriously it! So simple. You’re going to LOVE these!
Storing Pancakes:
Refrigerator: These pancakes will last in the refrigerator for up to 5 days.
Freezer: You can freeze these pancakes. Put them in an airtight container or stasher bag or wrap them in saran wrap. Store in the freezer for up to 3 months.
Pumpkin Protein Pancakes
Ingredients
- 2/3 cup old fashioned oats gluten free if necessary
- 1/2 cup NOW® Sports Creamy Vanilla Egg White Protein Powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 2/3 cup pumpkin puree
- 2/3 cup almond milk
- 4 tablespoons maple syrup
- Optional Toppings: maple syrup, pecans, nut butter, jam, greek yogurt.
Instructions
- Pulse oats in blender to form a flour like consistency. Add in protein powder, baking powder, and spices. Pulse to combine.
- Add in pumpkin puree, milk, and maple syrup. Blend until combined.
- Heat a greased griddle or pan to medium/high heat. Pour pancake batter in ¼ cup increments into the pan. Cook for 3-4 minutes on each side, flip + cook for an additional 3-4 minutes.
- Serve with maple syrup, pecans, or nut butter of choice!
Betty says
Can’t wait to try this recipe. Could I just use an egg instead of the egg protein powder?
The Clean Eating Couple says
No you can’t. Sorry! These are protein pancakes so you’ll need protein powder.
Emily says
Are the calories for one pancake ?
The Clean Eating Couple says
The serving size says 2 pancakes. The calories are a rough estimate, and may vary depending on the exact size you make the pancakes and the ingredients!
Andy Bishop says
Hey Liz and Tyler! I came across your blog while searching for pumpkin recipes! I’m planning to make these pancakes soon. Wish me luck! Thanks for sharing!
Rachel (Little Chef Big Appetite) says
These sound SO good! Can’t wait to try them this fall!