Protein Pumpkin Pancakes

I just realized it’s been over two weeks since I made a food post and for that I apologize. In my mind I thought it was 1 week tops. Yikes! Like I mentioned in my last posts I’ve been swamped with work but that should not be an excuse right?

One thing I don’t compromise when I’m swamped with work is my health. I always make time to eat healthy and go to the gym. That’s non-negotiable. If I don’t eat healthy (okay, 90% of time time) and don’t workout then I would be one very cranky woman!

I’ve been making these pancakes for over a year now almost every week and I’m still not tired of them. One of my fitness friends (Ila where are you? :)) turned me onto this recipe and I’ll be forever thankful! The beauty of these pancakes is they’re so easy to make and so healthy! I mean they don’t taste like your traditional pancakes made with white flour but heck they sure do the job and satisfy your sweet tooth and they’re ab friendly too:)

 

Protein Pumpkin Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 40 grams (or ½ cup) oatmeal
  • 6 egg whites
  • 90 grams pumpkin pure (about ¼ cup)
  • 2 tsp baking powder
  • ½ tsp pumpkin spice
  • a splash of vanilla extract
Instructions
  1. Grind the oatmeal first by using a coffee grinder, magic bullet or a blender (I used the magic bullet)
  2. Add the rest of the ingredients and blend again.
  3. Set a non stick pan to medium heat and spray with cooking spray.
  4. Cook each side for about a minute.
  5. Depending on the size of your pan it could make from 3 large pancakes to 5 smaller ones like mine.

These calories are for the entire batch of pancakes whether they come out 4 or 5 since it all depends on the size of your pancake.

L~ F~:
  • I made these this morning. So delish! Will definitely keep this recipe in my breakfast arsenal.ReplyCancel

    • ana @ fit, fun & delish!

      That’s fantastic Mary! I’m glad you gave them a try :) Thanks!!ReplyCancel

  • They almost look too pretty to eat. Almost. :)ReplyCancel

    • ana @ fit, fun & delish!

      Almost :) True dat Joan!ReplyCancel

  • I’ve been trying to fit pumpkin into my food lately without going too unhealthy. What a perfect solution, thank you!!ReplyCancel

    • ana @ fit, fun & delish!

      Thanks for stopping by Katie & Sophistimom! You’ll like them!ReplyCancel

  • Katie

    AHH! They look amazing, I can’t wait to try this.. :DReplyCancel

  • I was going to email you about meals and remembered your website (thank goodness!). I love pumpkin anything, so I’m going to try these protein pumpkin pancakes out! I know if you are eating this, it must be “Delish”!ReplyCancel

    • ana @ fit, fun & delish!

      Hi Christine! You’ll love them! I eat them at least once or twice a week. So good!ReplyCancel

  • This looks so delicious! I always have such a hard time making protein pancakes. They can be so tricky especially when you make them vegan.ReplyCancel

    • ana @ fit, fun & delish!

      Hi Nicole! These are so good I guarantee them or your money back lol! Let me know if you make them and how they came out. Enjoy!ReplyCancel

  • Alethea

    What does 40 g of oatmeal convert to?ReplyCancel

    • ana @ fit, fun & delish!

      Hi Alethea! It’s about 1/2 cup of oatmeal. Enjoy!ReplyCancel

  • OMG
    those pancakes are absolutely AWESOME!!!! *-*ReplyCancel

  • Faye

    Those look so yummy!:D What kind of pumpkin puree do you use?ReplyCancel

    • ana @ fit, fun & delish!

      Hi Faye! I don’t use a particular brand and sometimes I may even use the generic one from the grocery store. Thanks!ReplyCancel

  • What if you used whole eggs? Maybe 3-4 eggs would do the trick?ReplyCancel

    • ana @ fit, fun & delish!

      Hi Kris, I would use 3 eggs :) Enjoy!ReplyCancel

  • Diane

    How much liquid egg whites would you use instead of egg whites?ReplyCancel

  • kat

    Try making these into muffins too! Great healthy snack :)ReplyCancel

    • ana @ fit, fun & delish!

      I did! They are great as a snack too… easy on the go meal. Thanks Kat for stopping by!ReplyCancel

  • […] Protein Pumpkin Pancakes Pancakes often bring very little to the table, nutritionally speaking — especially if you’re […]ReplyCancel

  • Ashley

    These look delicious! Two questions: Do you have any advice as to how to grind the oats if you don’t have any kind of blender? And also, the picture looks like there’s some kind of syrup on them, what is that?ReplyCancel

    • ana @ fit, fun & delish!

      Hi Ashley, do you have a food processor? I know you said you don’t any kind of blender but I thought I may ask. I’m not sure how the texture would be if you don’t grind the oats. You can buy oat flour at health foods stores or amazon and use 1/2 cup for the recipe.

      The syrup is Walden Farm’s Pancake Syrup. It has no calories but I use it very sparingly since it’s not really “healthy” :/

      Have a great day!ReplyCancel

  • Pam

    I made this recipe x3 and came out with a completely runny situation. I had to add nearly half a box of Bisquik to make an even reasonable batter. Is there something wrong with it as printed? No flour of any sort? Just 1/2 cup of ground oatmeal with 6 egg whites plus 1/4 pumpkin puree?ReplyCancel

    • ana @ fit, fun & delish!

      Oh no Pam! So sorry to hear about that!! That’s all I use. Did you add the baking powder? I can’t see why they would be runny otherwise.ReplyCancel

  • Stefanie

    Can I use steel cut oats? Or are you using instant oats?ReplyCancel

    • ana @ fit, fun & delish!

      I don’t use instant oats Stefanie. Steel cut oats are better for ya! So yes… use that :)ReplyCancel

  • Hallie F

    I had the same problem as Pam, very very runny, I added about a 1/4 cup of flour and it was still pretty flimsy. I think it might have to do with egg whites to liquid egg whites conversion. Maybe I added too much?ReplyCancel

    • ana @ fit, fun & delish!

      Hi Hallie, how are you measuring your liquid egg whites? Do you use a scale to make sure it’s the exact portion to 6 egg whites? I do it the old fashion way and crack each egg and only use the egg white so you may be correct where you’re using too much?ReplyCancel

  • Cara

    Hey for those who have a “runny” batter…the batter is very liquidy and does NOT look like traditional pancake batter. However, once you pour them in the pan, the baking powder works its’ magic and the puff right up into normal looking pancakes. Make sure you are adding your batter to a hot skillet, so the pancake starts to “set up” as you are pouring. I have made this recipe several times, for myself & for my family & it is amazing every time! :) Also, for measuring liquid egg whites. I follow my box…3/4 cup=4 egg whites and 1/3 cup=2 egg whites. I like to add the equivalent of “4 egg whites” and then use 1/3 cup almond milk as well. Add some pecans and syrup and it is perfect :)ReplyCancel

    • ana @ fit, fun & delish!

      Thanks so much for all of your wonderful notes Cara! You said it better than I did lol! Have a great one!ReplyCancel

  • […] Protein Pumpkin Pancakes (from Fit, Fun & Delish!) […]ReplyCancel