Running Dirty. Eating Clean. Loving Life.

Pumpkin Protein Pancakes – 31 Days of Fall Flavors Recipe #7

Today’s recipe is from Sports Bras and Sippy Cups, another fabulous mommy and fitness blogger if you don’t follow her already.  A few weeks ago, she posted this variation on her Spiced Autumn Apple Protein Pancakes, and I finally had a chance to try it out.  Still terrified of stevia, I threw in a little brown sugar.  I couldn’t seem to find the allspice, so I omitted that and added a dash of cloves.  Also don’t forget the step where it says to wait a bit for the oats to absorb some of the liquid.  I was in a rush to get my daughter off to school, so the first batch was a little soupy.  The rest were delicious! 

Pumpkin Protein Pancakes

Makes 12 pancakes


  • 3 Egg Whites
  • 1 Whole Egg
  • 1 Cup of Old Fashioned Oats
  • 1/2 Cup Pumpkin Puree
  • 1 Tsp Vanilla
  • 1 Tsp Salt
  • 2 Tbsp Brown Sugar
  • 1 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • pinch Cloves
  • 1 Tsp Baking powder
  • 1/2 Cup  Vanilla Almond Milk


  1. Heat skillet over medium high heat and coat with cooking spray.  Check to see if skillet is ready by splashing with a few drops of water.  Skillet is ready when water sizzles.
  2. Mix all of the ingredients in your blender. After it is mixed well, let it sit for a few minutes, so the oats can absorb some of the liquid.
  3. Stir batter well and pour a small amount of batter into skillet and cook until bubbles start to form.  Flip and cook until golden brown.
  4. Drizzle with pure maple syrup and enjoy!





One response

  1. Yay! I am glad you enjoyed it!!!!

    2012/10/10 at 1:35 pm

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