Protein Pumpkin Pancakes

these protein pumpkin pancakes are SCARY good 👻 🎃❤️ Happy Halloween peeps! I think I’ll be celebrating with these FLUFFY BLENDER PANCAKES 🤩 I also decided to top these with a makeshift cream cheese “frosting” and sugar free syrup

  • Pumpkin Puree (not pumpkin pie filling)- makes the cake super fudgey and adds tons of nutrients like Vitamin A.
  • Eggs- helps create structure! Can sub for flax egg if vegan.
  • Granulated Sweetener- I used monk fruit sweetener; can replace with any granulated sweetener, but it will affect nutritional value unless it’s a zero calorie alternative.
  • Milk- helps liquefy batter and makes blending easier.
  • Vanilla Extract- helps add flavor!
  • Oats- have fiber content, and helps hold it together (can sub whole wheat flour, AP, GF, cassava).
  • Baking Soda- leavening agent to help cake rise.
  • Pumpkin Spice & Cinnamon- essential for flavor!


For the pancakes:

  1. place all ingredients in a blender and blend until smooth
  2. make circle shapes on pan with low-medium heat and flip when little bubbles appear on top/ when the bottom is cooked

(For frosting)

  • 1/4 cup Greek yogurt
  • 1/2 tsp sugar free cheesecake pudding mix
  • dash stevia
  1. Mix all ingredients in bowl
  2. Top pancakes, if desired

Nutrition Info

Nutrition w/o frosting: cals 385 fat 8.5g carbs 40g protein 35g
Nutrition with frosting: cals 420 fat 8.5 carbs 42g protein 41g

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