Pumpkin Protein Pancakes

Serving: Makes 10 small to medium pancakes



1 can pumpkin puree

3/4 cup of Whey Protein Powder / Pro-Isolate (if you’re lactose intolerant)

1/2 cup of rolled oats (gluten-free or regular)

1/2 cup of liquid egg whites

1/2 cup coconut milk

3 tbsp of coconut flour

1 tsp of Nutmeg

1 tsp of Cinnamon



Blend all your ingredients together until you get a relatively smooth batter.

Heat a nonstick pan with low-calorie spray.

Once your pan is hot, spoon the batter in and  turn the heat down a notch. Wait until the pancakes start to form tiny bubbles on the top before you consider turning them. This will ensure you don’t end up with a pile of mush. Tip: Small pancakes (the size of a side plate) will be a lot easier to flip. Each pancake should take about 4-5 minutes. “Stack em up and  top them with honey or agave and berries (peanut or almond butter is also a great option)


Voila, breakfast is served!!!!!


Tracy Cooke
Top Local Trainer Author
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