Pumpkin Protein Pancakes

20 Minutes

super easy


Who says pancakes are just for lazy weekend mornings? With pumpkin and protein, these hearty flapjacks are perfect for any day of the week. Not only do they satisfy your sweet tooth, but they also give you a boost of nutrients and energy to power through your day. I mean, who doesn’t want to start their morning with a stack of pumpkin protein pancakes that taste like fall in a fluffy disk form? And let’s not forget the best part – you can top them with all your favorite goodies, like sliced bananas, nuts, or any fruits you like. So next time you’re craving pancakes, give this pumpkin protein version a try – your taste buds (and your body!) will thank you.

Not only are these pancakes delicious and fun for the holidays, but they are also absolutely PACKED (or should I say, stacked) with protein! You’ve obviously got a good amount from the protein powder supplement (about 20g), but rolled oats offer a surprising amount of protein, too. Since 1 cup of oats gives about 10 grams and we have 2 cups total, that’s roughly 20 grams of protein in addition to that already provided by your powder supplement. 

So, with these cakes, you’ve got protein covered; oats as a source of fiber and carbohydrates, bananas too; walnuts add a little bit more protein and are a healthy polyunsaturated fat, which offers supportive omega 3 fatty acids. So good and so good for you, I’ll be making these bad boys all year round!

Why You’ll Love It

Not only do they taste delicious, but the added protein will also help keep you fuller longer, making them a great option for a post-workout meal.

Pumpkin is low in calories, high in fiber, and loaded with vitamins A and C. The seeds, roasted or raw, offer a tasty dose of magnesium, zinc, and plant-based omega-3s

Pumpkin can also boost immune function, support healthy skin, and promote healthy digestion

Recipe Cost Breakdown

      2 cups rolled organic oats: $1.36

      1 medium banana: $0.62

      ½ banana: $0.31

      ¼ cup pumpkin puree: $4.33

      ½ tsp baking powder: $0.025

      3 egg whites: $1.59

      ½ cup chopped walnuts: $1.42

      1 scoop vanilla protein powder: $2.24

      ½ tsp pumpkin pie spice: $0.05

      ½ tsp vanilla extract: $0.62

      Sprinkle of cinnamon: $0.07

      ½ cup chopped walnuts: $1.42

      1 cup unsweetened almond milk: $1.01

      About 3 tbsp coconut oil: $0.08

      Total Cost: $15.14

What You’ll Need

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Adjust Servings
2 cups rolled organic oats
1 medium banana
½ banana, sliced; for topping
¼ cup pumpkin puree
3 egg whites
1 scoop vanilla protein powder
½ tsp pumpkin pie spice
½ tsp baking powder
½ cup chopped walnuts, for batter
½ cup chopped walnuts, for topping
½ tsp vanilla extract
Sprinkle of cinnamon
1 cup unsweetened almond milk
About 3 tbsp coconut oil, for cooking

Nutritional Information

560 Calories
34 g Fat
49 g Total Carbs
10 g Fiber
3 g Sugar
21 g Protein



Add all ingredients except 1 cup rolled oats and 1 cup chopped walnuts into a Vitamix or high speed blender and blend until smooth.
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Then, add in remaining 1 cup rolled oats and ½ cup chopped walnuts and mix with a spoon. Let your mixture sit for about 10 minutes to help soften the structure of the oats and walnuts, then get ready to cook.
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Heat a non stick pan or skillet to medium heat, coat with coconut oil and ladel in batter with a spoon that holds about 1/3 cup. You can, of course, also ways use a measuring cup.
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Cook until edges are golden and bubbles begin to form on the surface. Then flip and continue until cooked through, which should take about 3 minutes or so.
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Plate and top with sliced bananas, more chopped walnuts and maple syrup!
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