Protein Pumpkin Pancakes

Protein Pumpkin Pancakes
Recipe Type: Breakfast
Cuisine: Low Carb
Author: Leslie Harrington
Prep time:
Cook time:
Total time:
Serves: 1 large or 2 small pancakes
These are a wonderful sweet treat, but full of protein! Batter will be more runny than a typical pancake. For thicker pancakes, you can add a little more protein powder or any type of nut or coconut flour. For a good travel option, put the batter in a muffin pan and bake for 20 minutes at 350 or until center is cooked through. These have a crepe like texture and are very light, but filling.
  • 1/2 cup pasture raised egg whites
  • 1/4 cup canned unsweetened organic pumpkin
  • 1/4 tsp vanilla extract
  • 1 tbsp vanilla grass fed whey protein powder
  • 1/4 tsp pumpkin pie spice
  • 1-2 packets organic stevia
  • 1/2 tbsp chia or flax seed (optional)
  • Coconut oil spray for pan
  1. Mix egg whites and pumpkin in food processor
  2. Add all dry ingredients and mix well in processor, pulsing and holding until thoroughly blended
  3. Pour batter into heated skillet coated with coconut oil
  4. Flip when it begins to bubble a bit


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