Go Back
–+ servings
A stack of pumpkin protein pancakes with apple topping and chopped nuts.
Course Breakfast

Healthy Pumpkin Protein Pancakes

By: Elysia
Servings 8 - 10 pancakes
These healthy pumpkin protein pancakes with an apple topping are loaded with autumn flavours and are super fluffy! They're made in the blender so they can be whipped together in less than 10 minutes! Plus, they're a great source of fibre and protein. The perfect way to kick off the fall season! {Gluten-free & dairy-free}
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients
  

For the Pumpkin Protein Pancakes:

  • 1 cup oats
  • 2 eggs
  • 3/4 cup egg whites
  • 1/2 cup pure pumpkin puree (can use canned or fresh)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 cup vanilla protein powder (optional)

Optional Maple Apple Topping:

  • 1 small apple diced into 1/2-inch cubes
  • 1/2 teaspoon ground cinnamon
  • 1/2 tablespoon pure maple syrup
  • 1 tablespoon water or more if you prefer
  • Sprinkle of chopped pecans or walnuts

Instructions

  • In a blender, mix together all of the ingredients for the pancakes until combined and smooth.
  • Preheat griddle or non-stick frying pan to medium high. Spray with cooking spray. Using a tablespoon, scoop pancake mixture on the pan so it forms a medium circle (use about 2 heaping tablespoons for each pancake).
  • Cook for 4-5 minutes on the first side or until edges start to harden and bubbles start to form on surface. Flip and cook for an additional 1-2 minutes on the other side.
  • Meanwhile, to make the apple topping, place a small saucepan over medium heat. Add the apples, cinnamon, maple syrup and water. Cook until apples have softened and mixture has caramelized, about 5 minutes. Serve warm on top of pancakes with a sprinkle of pecans or walnuts, if desired.

Notes

  • If you include the protein powder, make sure that you use one that you enjoy the taste of as you can taste hints of it in the pancakes. Also, try to look for one that's low in sugar and has minimal processed ingredients. I generally like to use the Vegan Vanilla Protein Powder by Genuine Health.
  • If you are having trouble blending the pancake mixture, add some almond milk or water one tablespoon at a time until mixture is smooth.
  • You can use egg whites from a whole egg or purchase a carton of egg whites. We always like to have a carton of egg whites in the fridge to incorporate into things like omelettes or pancakes.

Nutrition

Calories: 101kcalCarbohydrates: 14gProtein: 8gFat: 2gSaturated Fat: 1gCholesterol: 48mgSodium: 197mgPotassium: 158mgFiber: 2gSugar: 4gVitamin A: 2455IUVitamin C: 2mgCalcium: 74mgIron: 1mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!