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Pumpkin Gingerbread Protein Pancakes

Updated: Oct 27, 2019

Macros (w/o toppings): 244 calories-> 35P/17C/4F

Makes: 2 large pancakes

Prep time: 10 minutes

Cook time: 5 minutes

IT'S PUMPKIN SPICE SEASON YOU GUYS!! What better way to start your fall morning than protein-packed pumpkin pancakes?! The fluffiest protein pancakes you ever will find-perfect for a lazy football Sunday morning. Pair it with your favorite pumpkin spice latte and fuzzy socks... mhmm. Happy fall ya'll.


  • 2 Tbsp coconut flour, sifted

  • 1 scoop (32g) UXO Whey Refit Vanilla Milkshake Protein Powder

  • 2 egg whites

  • 1/4 cup (60g) canned pumpkin

  • 2 Tbsp almond milk

  • Sugar free syrup (for topping)

  • Spices->

  • 1/2 teaspoon baking powder

  • 1/2 tsp ginger*

  • 1/2 tsp nutmeg*

  • 1/2 tsp cinnamon*

  • *OR 1 1/2 tsp pumpkin pie spice

  • 1/4 tsp salt

  • 1/2 tsp vanilla extract

  • 1-2 Tbsp Stevia to taste


In a large mixing bowl or blender, sift the coconut flour, protein powder, and baking powder to avoid clumps. Add in the spices, sweetener, and salt and mix well.


In a small bowl, whisk the egg whites with the vanilla extract. Add this to the dry mixture and stir until a dough-like consistency.


Add in the pumpkin, and slowly add the milk one tablespoon at a time until thick batter is formed.


Heat a frying pan on low heat and spray with cooking spray. Once pan is extremely hot, pour 1/2 the batter and cover. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and cover again for approximately 1 minute. Repeat until all the batter is used.


Allow pancakes to cool slightly, and top with light butter, sugar-free syrup, and your favorite toppings!


discount: BODYSHOP

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