Pumpkin Cinnamon Protein Pancake Recipe

Pumpkin Cinnamon Protein Pancake Recipe

This is a great pumpkin cinnamon protein pancake recipe, These are great to make when pumpkins are in season(September-March) and what better time than October. This is a Vegetarian friendly recipe and it is gluten free. Cinnamon and pumpkin are one of my favorite combinations of flavors. I use maple syrup but if you happen to try something else and like the outcome please share it in the comments :)

PS. Make sure you use Gluten Free Baking powder(like Argo Baking Powder) for this recipe if you are making this recipe on grounds of it being gluten free


  • 1/2 cup Pumpkin (not pumpkin pie filling)
  • 1/2 tsp Cinnamon (or 1/4 tsp pumpkin spice + 1/4 tsp cinnamon)
  • 1/2 tsp Baking powder
  • 2 Egg whites
  • 1/2 cup Oats
  • 1/2 cup + 2 tbs water
  • 1 scoop Protein powder(Vanilla Protein Powder – I used  Designer Whey)
  • 1/2 cup toasted pecans, coarsely chopped
  • 3-5 packets of Stevia (or 1/2-1 tbs sweetener of choice)


  1. Put all of the ingredients in a blender and blend until smooth! You can use a hand blender and a bowl if you have one.
  2. Meanwhile, heat up a nonstick griddle coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle.
  3. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve warm!

Pumpkin Cinnamon Protein Pancake Recipe Nutritional Facts

Nutrition Facts
Serving Size 4 pancakes
Servings Per Container 3

Amount Per Serving
Calories 240 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat .5g 3%
Cholesterol 85mg 28%
Sodium 512mg 21%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 16%
Sugars 1g
Protein 14g 28%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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