Five-Ingredient Pumpkin Protein Pancakes
Once upon a time I posted these banana Four-Ingredient Protein Pancakes that were low-carb, gluten-free, and refined sugar–free — and folks went a little bit nuts. Ten little protein-heavy breakfast pancakes at only 30 calories each? That could be made with just 2-4 ingredients? Yes, please.
So now, a year later, I was inspired to whip up a new version.
The previous version of these pancakes used banana and egg to create a magical pancake batter. The results aren’t fluffy like your typical carby pancake, but are more like little crêpes. I remember thinking that I bet pumpkin would work as a substitute for the banana (I’ve never been a huge banana fan — unless we’re talking caramelized bananas, that is — and you guys know how I feel about pumpkin.) Why it took me a year to finally try, I’ll never know.
The good news is: it works! I added pumpkin pie spice this time around to create warm, pumpkiny little morning treats. I don’t sweeten the pancakes themselves since I eat mine with sweetened (sugar-free) syrup, but you could also add a little sugar, Swerve, or Stevia and eat them without toppings. This version comes in at around 48 calories per pancake. Enjoy!
One year ago: Four-Ingredient Protein Pancakes
Two years ago: Skinny Mini Coconut Cakes
Three years ago: White Sheet Cake with Fluffy Whipped Icing
Four years ago: Caramelized Banana Upside-Down Coconut Cake With Coconut Whipped Cream
Five years ago: Red Velvet Cheesecake
Six years ago: Nanaimo Bars
- 1/2 cup pumpkin purée
- 2 eggs
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon baking powder (optional but recommended)
- 2 tablespoons vanilla whey protein powder (optional; you can also add a touch of vanilla extract instead)
- Place a medium skillet over medium heat on the stove. Let it heat up while you prepare the pancakes. It's ready when water dropped into the pan sizzles.
- To prepare the pancakes, whisk the pumpkin, eggs, pumpkin pie spice, baking powder, and protein powder (if using) until well combined. Spray the skillet with nonstick cooking spray before adding in 2-3 tablespoons of the pancake mixture and spreading it into a pancake shape (NOTE: I used a sprayed metal ring to make mine so round — if you don't want to bother, they'll just be a little wonky shaped. And there's NO WAY your first one is gonna be cute. It's gonna be a hot mess just like every first crêpe/pancake in the history of crêpe/pancake-making, and you just have to live with that. It'll still taste good.)
- Let the pancakes cook for 35-45 seconds before flipping and letting the other side cook for 25-35 seconds. Remove to a plate and serve with nut butter, sugar-free syrup, butter, fruit, or whatever you'd like!