Fluffy, healthy, tasty, and most importantly, Makenna approved! Weekend breakfasts are a big deal in our household. It’s a great way to start our day as a family and the kids get a little control over what they get to eat. Makenna is hooked on pancakes, so she often requests that I make them. Unfortunately for her, pancakes are my nemesis. I’ve tried dozens of recipes and tried dozens of my own little variations as well. Sometimes they are thin and lifeless, sometimes they are so thick you need a glass of milk just to get them down, and I will openly admit that a good portion of them are a little overdone. But, someone must have been look over me last weekend because I have finally stumbled my way into our new favorite breakfast recipe. I’m just glad I had the wherewithal to write everything down so I can share it with all of you!

These pancakes are a super tasty, truly sneaky way to get some whole grains, protein, fiber and vitamins into the kids’ diets without us having to beg them to eat it. Enjoy!

Pumpkin Protein Pancakes
Serves 14
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 2 cups QC Oats (or Oat Flour)
  2. 1 1/2 T baking powder
  3. 2 T Sucanat (or Stevia or Xylitol for zero-calorie)
  4. 3/4 t salt
  5. 1 1/2 T cinnamon
  6. 1/4 t allspice
  7. 1/2 t ginger
  8. 1/4 nutmeg
  9. 1 1/2 t pure vanilla extract
  10. 2 scoops vanilla protein
  11. 1 cup pumpkin (I used pure, canned pumpkin)
  12. 2 eggs
  13. 1/2 - 1 c unsweetened vanilla almond milk (use as needed to reach the right consistency)
  1. Place the Oats in a food processor and pulse until ground. (If you are using oat flour, you can skip this step). Add the remaining dry ingredients and pulse again until well combined. Add in the pumpkin and the eggs and pulse until just combined. Stream in the almond milk as you run the processor again, until it reaches the desired consistency.
  2. Use a measuring cup to pour about a 1/4 cup onto a non-tick pan on medium-high heat. Cook a couple minutes on each side.
  1. This can also be made without a food processor. I just find that it's easier and quicker than whisking and mixing by hand.
Live Fit. Love Food. http://livefitlovefood.com/
Here’s a few pictures of the process. It takes a little time to make 14 pancakes so I keep them warm in the oven until I finish. 

Serving Size: 1 Pancake | Calories 86 | Carbs 12g | Protein 6g | Fat 2g | Sugar 3g
Sucanat is an abbreviation for “sugar cane natural” and is considered a “clean” sugar. It is a whole unrefined sugar that still has all of the nutrients found in natural sugar cane juice. This includes iron, calcium, vitamin B6 and potassium. One very important thing to note is even though it is “clean” it is still sugar. So, if you are watching your sugar intake, you may be better off to stick with your “clean” zero-calorie sweeteners like Stevia or Xylitol.
Pumpkins are a great source of fiber, immune-boosting vitamins, protein and beta-carotene. One cup of pumpkin has 7 grams of fiber, 3 grams of protein, and has only 80 calories and 1 gram of fat. Yay for pumpkin!
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