Pumpkin Pancakes with Protein [Recipe]

Pumpkin Pancakes with Protein [Recipe]

Hurrah it’s Sunday! A day of rest for most of us, either from work or from working out, Sundays provide that smug sense of satisfaction when getting into bed on a Saturday night knowing that you don’t have to set the alarm. But lie-ins and wod-free days aside, my favourite thing about Sundays is pancakes! And I suspect I’m not alone…

In my house growing up, Sunday was synonymous with over-indulgence & just as well because all that repenting for my sins really gave me an appetite! It was the one day in the week when my Mum and Dad had a little more time in the mornings (or at least my Dad did because he repented from home). So a cooked breakfast was usually on the menu to start the day. My Dad and sisters favored the traditional British fry-up, but I was more of a fan of the somewhat healthier eggs and soldiers. I say somewhat healthier, because by the time I’d finished lathering my toast in butter, my breakfast would give any fry-up a run for its money with its fat content! To this day there is very little more deliciously comforting to me than full-fat butter smothered over oven-fresh bread… oh to be young again and be able to blissfully devour half a loaf of bread and butter without consequence.

It wasn’t until we took a family vacation to the States that my eyes were opened to a whole new world of breakfast possibilities. I couldn’t believe that for all of those 8 long years of my life my parents had been limiting my breakfast experience with just eggs & bacon & the occasional pain au chocolat. The inhumanity! But Dennys set me straight & laid it all out for me, literally, as I went to town on my first all-you-can-eat American breakfast buffet. Waffles, pancakes, cinnamon rolls, blueberry muffins, french toast, the choice was overwhelming and those were just the sweet options! Being the novice that I was to the buffet experience at the tender age of 8, I tried to put a little of everything on my plate. No one had explained to me that  I could go up to get more when I was finished. Fortunately, my naïvety lead to my discovery of the wildly delicious food combination that is bacon and syrup – if you’re thinking “Wow, this chick remembers the first time she had bacon and syrup? She must have really liked food as a kid!” then it won’t surprise you to hear that in my family I was affectionately known as “the Gannet”  and sometimes “Henry“, which was the brand name of our waste disposal unit. Gotta love parental humour.

There’s something about a sweet and savoury flavour combination that just sends my taste buds wild and I know I’m not the only one.  So this recipe is an homage to my American breakfast experience & for all of you out there who need to satisfy that sense of indulgence without the undesirable consequences of an all-you-can-eat buffet. These pumpkin pancakes really set that Sunday soul-food vibe & have received the gold standard of approval in my household – by that I mean my sisters tried them and liked them in spite of the pumpkin! 😉 Give them a try and #StackEmHigh!

Stack em high pancakes

Pumpkin Pancakes with Protein

Get your Sunday soul food fix on with these deliciously hearty pumpkin pancakes.  
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Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 people
Calories 376 kcal


  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 tbsp cinnamon
  • 1 tbsp ground flax seed
  • 1 scoop vanilla protein powder optional
  • 1 tsp pumpkin pie spice
  • 1/4 tsp baking soda
  • 1/4 cup pumpkin puree
  • 3/4 cup egg whites
  • 1 tbsp honey optional
  • 1/2 tsp vanilla powder


  • Combine all dry ingredients in a bowl.
  • Mix wet ingredients in a separate bowl.
  • Heat a skillet with a little coconut oil at medium heat.
  • Add the wet ingredients to the dry and mix well.
  • Spoon about 1/4 cup of the batter into the skillet and shape the batter into a pancake.
  • Cook for a few minutes and then carefully flip and cook for about 2 minutes on the other side.
  • Continue to spoon out the batter, using non-stick cooking spray to keep the batter from sticking.
  • Serve with chopped frozen banana & chopped pecans to garnish and if you're not worried about the carbs then go ahead & give them a drizzle of honey!


Calories: 376kcalCarbohydrates: 30gProtein: 28gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 25mgSodium: 454mgPotassium: 202mgFiber: 10gSugar: 15gVitamin C: 0.8mgCalcium: 530mgIron: 2.5mg
Tried this recipe?Let us know how it was!




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