These Pumpkin Protein Pancakes are super healthy, delicious and so easy to make! They’re perfect atonly 285 calories and 27 grams of protein for a single serving.
Change up your typical breakfast routine with these light, fluffy and nutritious Protein Pancakes filled with pumpkin flavor and the perfect hint of vanilla!
Sometimes I just need a good fruity pancake forbreakfast. If I’m not making these pumpkin pancakes, other favorites include myLemon Chia Seeds Protein Pancakes!
These are quick and easy to make, incredibly versatile, and easy to make for a crowd. My hubby loves them, and we make them frequently at our house. Pancakes are perfect for a fun weekend breakfast or even a quick dinner when you’re too tired to cook.
Why you’ll love it
- You’ll love that these are protein pancakes without protein powder!
- They’re naturally gluten-free, low in fat and sugar.
- Make a large batch for meal prep. They can easily be frozen to eat later.
Ingredients
The ingredients for these protein pancakes are super simple. Most likely you already have everything in your pantry!
- Old fashioned oatmeal – make sure it’s old fashioned. Instant oats won’t work for pancakes.
- Egg whites – no protein powder needed!
- Pumpkin puree. Canned or homemade puree will work.
- Baking powder and no calorie sweetener (this will help in keeping the calories down)
- Pumpkin spice and a splash of vanilla extract.
How to make Protein Pumpkin Pancakes
- To make oat flour, blend rolled oats in a food processor or blender until you achieve a fine, powdery consistency. A small blender, such as the magic bullet, works perfect for an individual batch of pancakes
- Add the rest of the ingredients and blend again.
- Set a small non stick pan to low-medium heat and spray with cooking spray.
- Add 1/4 cup scoop of the mixture to the warm pan and cook each side until the edges become solid. About a minute on each side.
- Serve warm
Tips and Notes
- Preheat Your Pan or Griddle: Make sure your pan or griddle is well-heated before pouring the batter. This helps in achieving that golden-brown color.
- Keep an Eye on Temperature: Adjust the heat as needed. Too high heat can lead to uneven cooking, while too low heat can make the pancakes pale.
- Watch for Bubbles: When cooking, wait for small bubbles to appear on the surface of the pancake before flipping. This indicates that the bottom is cooked and ready to be turned.
- Perfect Flip Technique: When flipping, do it with confidence. Use a spatula to get under the pancake and swiftly flip it in one motion. This helps maintain the pancake’s shape.
- Don’t Press Down: Avoid pressing down on the pancake with the spatula while cooking. This can make them dense instead of fluffy.
Serving Suggestions
These pumpkin pancakes are perfect as is! You can serve with a cup of Cafe De Olla, a Licuado or your favorite morning drink.
Creative Toppings: Experiment with toppings like chopped nuts or caramel for a gourmet touch. Top your pancakes with a dollop of whipped cream or a drizzle of maple syrup. The presentation adds to the overall experience.
How to Store
- Fridge: If you plan to consume your pancakes within a day or two, store in the refrigerator. Place them in an airtight container or sealable bag to maintain freshness.
- Freezer:Let the pancakes cool completely before freezing. This prevents condensation, which can lead to sogginess.
- Wrap in plastic wrap and place in a freezer bag. Optional: You can use parchment paper between each pancake before placing them in a freezer bag.
- Ensure the packaging is airtight to prevent freezer burn. Consider using a vacuum sealer for extended storage.
Reheating
When the pancake craving strikes and your freezer is stocked, here’s how to reheat them:
- Toaster or Oven: Pop frozen pancakes into the toaster or oven for a quick and crispy revival. Use a low to medium setting to avoid burning.
- Microwave: For a faster option, microwave frozen pancakes for 20-30 seconds. Keep an eye on them to avoid overheating.
- Reheat from Frozen: No need to thaw pancakes before reheating. They can go straight from the freezer to the heat source.
More Breakfasts Recipes
- Hotcakes
- Avena (Oatmeal)
- Papas Con Huevos
- Pan Frances
- Banana Crumb Muffins
Thank you for stopping by!
I hope you like this recipe!Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
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Print Recipe:
Protein Pumpkin Pancakes
Servings 1 serving
Ana Frias
4.93 from 14 votes
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
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These Protein Pumpkin Pancakes are super healthy, delicious and so easy to make! They're perfect at only 285 calories and 27 grams of protein.
1serving
Ingredients
- ½ cup 40 grams old fashioned oatmeal
- 6 egg whites
- 90 grams pumpkin pure about 1/4 cup
- 2 tablespoons baking powder
- 2 packets of your favorite no calorie sweetener I use Truvia
- ½ teaspoon pumpkin spice
- a splash of vanilla extract
Instructions
To make oat flour, blend rolled oats in a food processor or blender until you achieve a fine, powdery consistency. A small blender, such as the magic bullet, works perfect for an individual batch of pancakes
½ cup 40 grams old fashioned oatmeal
Add the rest of the ingredients and blend again.
6 egg whites, 90 grams pumpkin pure, 2 tablespoons baking powder, 2 packets of your favorite no calorie sweetener, ½ teaspoon pumpkin spice, a splash of vanilla extract
Set a small non stick pan to low-medium heat and spray with cooking spray.
Add ¼ cup scoop of the mixture to the warm pan and cook each side until the edges become solid. About a minute on each side.
Serve warm with maple syrup or your favorite toppings.
Muy Delish Notes:
The recipe’s calories is for 5 small pancakes but you can make them as big as you wish.
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Nutrition
Serving: 5small pancakes | Calories: 285kcal | Carbohydrates: 38g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 332mg | Potassium: 566mg | Fiber: 6g | Sugar: 8g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 13mg
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
