Cooking with Jeannie

Pumpkin Spice Protein Pancakes

Found this great looking recipe from masonfit.com.
Reference Link:
Pumpkin Spice Protein Pancakes:

Pancakes are a unique breakfast food due to their ability to touch both ends of the sweet and savory spectrum. These pumpkin spice protein pancakes certainly fit that bill with 28 grams of protein per pancake. If you struggle with hunger after breakfast or meals, that won’t be the case here.

I consume around 3,500 calories most days and these are a chore to finish in one sitting. I originally posted the recipe as one large pancake, but I’ve since amended it to make two smaller pancakes. However, you’re more than welcome to test your might and make one large protein pancake. Worst case, you have leftovers.

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You’ll find the complete pumpkin spice protein pancake recipe below but before you get there, I would suggest trying both the cream cheese icing in the recipe and the vanilla protein frosting at the bottom of this post. Both options have 90-100 calories and 15-20g of protein, so you can’t go wrong either way. The original has a cream cheese base, and the latter uses a milk base that’s a bit sweeter in my opinion.

Pancakes

▢ 1/2 C 120g Canned Pumpkin

▢ 1 scoop, 32g Protein Powder, vanilla

▢ 1/2 Tbsp Pumpkin Pie Spice

▢ 3/8 C 92g Liquid Egg Whites, or 2 whole egg whites

Frosting

▢ 2 oz Fat Free Cream Cheese, room temp or softened

▢ 1/2 scoop, 16g Protein Powder, vanilla

▢ 1/2 tsp Clear Imitation Vanilla

▢ 1/2-1 Tbsp Stevia or Low Calorie Sweetener, to taste

Heat a large skillet or griddle with nonstick cooking spray over medium heat.

Mix the canned pumpkin, egg whites, 1 scoop of protein powder, pumpkin pie spice, and sweetener in a large bowl, stirring until you have a smooth batter.

Pour your batter into the pan or griddle in two circles. Cook time may vary but 90-120 seconds per side should do the trick.

While your pancakes cook, mix the cream cheese, ½ scoop of protein powder, and sweetener in a bowl or food processor. Top your finished pancake with the frosting and enjoy!

For a frosting: Mix together 1 scoop (30g) Vanilla Protein Powder, 3 Tbsp (45mL) Fat-Free Evaporated Milk, and 1 Tbsp Swerve Confectioners or Zero-Calorie Sweetener

Each serving has 2 Smart Points.

Pancakes only: 220 calories, 36g protein, 14g carbs, 1g fat

You could also make one large pancake instead of two, and you could easily double or triple the recipe to make protein pancakes in bulk. If you prep these in bulk, I recommend leaving the frosting off the pancakes until you’re ready to eat them.

If you like sweeter pancakes, you can add a little bit of stevia or sweetener to the pancake batter.

Serving: 1pancake with frosting, Calories: 170kcal, Carbohydrates: 11g, Protein: 28g, Fat: 1g

Want more pancakes? If so, you’re in luck. I happen to have an easy chocolate protein pancakes recipe and another for birthday cake protein pancakes that will keep the gain train rolling.

And when you try these protein pancakes and love ’em, I wanna hear about it. Take a picture of your creation and tag me on Instagram and I’ll be sure to share it with the world! Or if you’re more active on Pinterest, I’d appreciate you pinning this recipe. Thanks in advance and thanks for reading.

Mason Woodruff

I’m Mason Woodruff, and I’ve been writing about fitness and food since finishing a nutrition degree in 2014. After working as a strength and nutrition coach, I realized cooking is a skill most fitness enthusiasts could use some help with. I’ve been creating recipes for home cooks ever since.

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