Healthy & Delicious: Protein Pumpkin Pancakes


This recipe is for 2 servings but you can refrigerate or freeze the second serving. When you’re ready, just put in the toaster.


  • 1 cup pumpkin puree (I used canned)
  • 1/4 cup unsweetened almond milk
  • 1/3 cup egg whites
  • 1 tsp vanilla extract
  • 1 cup quick cooking oats
  • 1 scoop protein powder (I used vanilla)
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp baking powder
  • Nonstick cooking spray


  1. Combine all the ingredients in a blender, and mix for approx 20 seconds on high speed.
  2. Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake. Cook until little bubbles start forming on the pancakes and they’re lightly browned. Flip and fully cook the other side.
  3. Divide pancakes between two servings and top with your favorite toppings. Enjoy!

Nutrition value per serving:

Calories: 315
Total Fat: 5 g
Carbohydrates: 46 g
Fiber: 12 g
Protein: 22 g

Stay fabu-LAUS,



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