Five-Ingredient Pumpkin Protein Pancakes (low-carb, gluten-free, refined sugar–free)
Five-Ingredient Pumpkin Protein Pancakes

Five-Ingredient Pumpkin Protein Pancakes

5 from 1 reviews
Five-Ingredient Pumpkin Protein Pancakes (low-carb, gluten-free, refined sugar–free)
 
Prep time
Cook time
Total time
 
Unbelievable. These little "pancakes" can be made with just three ingredients, but I've added some baking powder and whey protein in this recipe. They're a super quick and healthy breakfast or snack. They come out with almost a crêpe texture. You can add sugar or other sweetener if you don't plan on using a sweet topping. You can also ditch the protein if you're not looking to supplement yours. Each little pancake is just around 48 calories!
Author:
Serves: 6-8 3-inch pancakes
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.)
  3. 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!

 

16 Comments on Five-Ingredient Pumpkin Protein Pancakes (low-carb, gluten-free, refined sugar–free)

  1. Liz @ I Heart Vegetables
    January 25, 2016 at 7:32 am (2 years ago)

    I’m always looking for lower carb, higher protein recipes like this, since I’m a vegetarian and finding creative ways to get protein in is fun! 🙂 These look amazing!

    Reply
  2. Jenni
    January 25, 2016 at 7:59 am (2 years ago)

    Yes! These are super lovely! I love pancakes, and anyway to make them healthier but still tasty is awesome!

    Reply
  3. Megan Keno
    January 25, 2016 at 7:13 pm (2 years ago)

    I would love a stack of these! Yum!! I love that they are low carb too!

    Reply
  4. Joanna
    January 27, 2016 at 2:17 pm (2 years ago)

    I’m thinking pancakes for supper!

    Reply
  5. kristen
    April 22, 2016 at 10:51 am (1 year ago)

    Can the batter be made before hand and then just poured into the pan the next day?

    Reply
    • Julie Ruble
      April 22, 2016 at 3:54 pm (1 year ago)

      I’ve never tried it, but I assume the baking powder would react with the moisture immediately and that it wouldn’t work quite as nicely. No harm in trying!

      Reply
  6. Nan
    September 13, 2016 at 12:48 pm (1 year ago)

    I need to count carbs on everything I eat – could you
    Please give me a carb count?

    Reply
    • Julie Ruble
      September 13, 2016 at 12:52 pm (1 year ago)

      Hi Nan, I use SparkPeople’s recipe nutrition calculator to find this. I think there are also apps on your phone that, if you input the ingredients, will provide nutrition stats.

      Reply
  7. Kathy
    October 7, 2016 at 8:48 am (12 months ago)

    how many crbs are in Pumpkin protein pancakes?

    Reply
    • Julie Ruble
      October 24, 2016 at 3:33 pm (11 months ago)

      I use Spark Recipes to get nutritional facts for recipes.

      Reply
  8. Megan
    October 24, 2016 at 2:31 pm (11 months ago)

    I made these today, and they are delicious! I added a dash of Stevia to the batter for sweetness. I liked the pumpkin pie texture of the pancakes. Thanks for sharing!

    Reply
  9. Rick
    November 22, 2016 at 10:16 pm (10 months ago)

    Want to make your pancakes fluffier? Separate your eggs first and whip the whites to soft peaks. Mix wet ingredients, incorporate blended dry ingredients, then fold in the egg whites. Also, toasted walnuts or pecans add a nice flavor.

    Reply
  10. Jill
    June 22, 2017 at 12:17 pm (3 months ago)

    Wow – I am super impressed that you got these to come out so delicious looking. Tried them twice and mine were a hot mess..not just the first one… and had to cook for several minutes before I could even turn them. Once they were cooked (burned) enough to come out of the pan, the pumpkin was super runny inside and pretty disgusting. Not sure where I went wrong.

    Reply
  11. JD
    June 22, 2017 at 12:18 pm (3 months ago)

    Wow – I am super impressed that you got these to come out so delicious looking. Tried them twice and mine were a hot mess..not just the first one… and had to cook for several minutes before I could even turn them. Once they were cooked (burned) enough to come out of the pan, the pumpkin was super runny inside and pretty disgusting. Not sure where I went wrong.

    Reply
    • Julie Ruble
      June 22, 2017 at 7:39 pm (3 months ago)

      Hi Jill! A few tips: I use a metal cookie cutter sprayed with cooking spray to keep my batter in a nice circle while it cooks. I also keep them pretty small (~3-inches in diameter) so the middle cooks fast. Hope that is helpful 🙂

      Reply

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