These Blender Pumpkin Protein Pancakes are so tasty and easy to make, you’ll want to make them all year long! Super healthy, gluten-free, low-calorie, and low-carb this delicious, protein-packed breakfast is very macro-friendly with only 184 calories per portion (2 pancakes). Macros: 184 CAL | 17g P | 8g C | 10g F.
I am partnering with Isopure for today’s recipe. All of the concepts, ideas, and visuals are my own.
This is my second pumpkin spice recipe this fall, and probably not the last! ( Unlike my Pumpkin Spice Protein Shake though, this recipe contains actual pumpkin.)
I’ve never been a huge fan of pumpkin spice before my blogging days, but as a blogger, you’ve got to follow the trends.
Over time I guess I’ve grown accustomed to the (rather) aggressive, fall taste of pumpkin spice, and now I really enjoy it!
Why I Think You’ll Love This Recipe
- Macro-Friendly. These pumpkin spice protein pancakes are very low in calories, with only 184 per serving of two pancakes! They also offer 17g of protein per serving, only 8 g of carbohydrates, and 10g of healthy fats.
- Super Fluffy. Using a high-velocity blender like the Vitamix, not only makes these super easy to whip up, but it also makes for extra fluffy pancakes!
- Perfect for Meal-Prep. Include 1 or two batches of these delicious protein pancakes into your meal-prep routine for a week’s worth of delicious quick breakfasts!
How to Make Pumpkin Spice Protein Pancakes
1. Wet Ingredients. Add the eggs, pumpkin puree, and almond milk to your blender. Blend at max speed for 30 seconds. (Slowly increasing)
2. Dry Ingredients. Add the rest of the ingredients. Blend at high speed for 30-45 seconds, or until very smooth. (You might need to scrape the sides of your blender, as dry ingredients often stick there. Please make sure to do so when your blender is in the OFF position.)
3. Cook. In a large pan, cook the pancakes for 2 to 3 minutes on each side.
Are These Protein Pancakes Dry?
One of the downsides of baking with protein powder is that it sometimes makes the food dry and/or rubbery when too much powder is used. Because of this, a lot of people have asked me in the past if my protein pancakes were dry.
To this, I always gladly answer that my protein pancakes are far from dry, and always moist and fluffy, as I always make sure not to go overboard with the protein powder to flour ratio. I daresay I offer some of the best, tastiest protein powder pancakes out there.
If you find a recipe with more than half of the batter made with protein powder, most of the time they will turn out very rubbery and dry.
Which Protein Powder did you Use?
For this recipe, I used Isopure’s Tahitian Vanilla Whey Isolate Protein Powder. It contains 2 grams of carbohydrates per scoop, tastes awesome, and does not contain any ingredients you can’t pronounce.
It is sweetened with monk fruit and stevia extracts. I just love it.
More Pumpkin Spice Recipes
Have you tried this recipe? Let me know how you liked it by leaving a comment & rating below! Don’t forget to Follow Me on Pinterest, Instagram, and Facebook for more delicious recipes. I also LOVE seeing your creations, take a pic and Tag @onecleverchef on Instagram!
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Pumpkin Protein Pancakes
These Pumpkin Spice Protein Pancakes are so tasty and easy to make that they might as well become your go-to pancake recipe! They are perfect as a make-ahead breakfast as well.
Ingredients
- 1 cup almond flour
- 1 cup vanilla whey protein powder or 3 scoops Isopure Tahitian Vanilla ISO Whey
- 1 cup pumpkin puree
- 1/4 cup erythritol Or any granulated sweetener
- 6 eggs
- 2/3 cup unsweetened almond milk
- 3 tsp pumpkin spice 3 to 4 tsp, adjust to your taste.
- 1 tsp baking powder
Instructions
Wet Ingredients. Crack the 6 eggs in your blender container, add 1 cup pumpkin puree, and 2/3 cup unsweetened almond milk. Blend for 30 seconds, or until smooth.
Dry Ingredients. Gradually add 1 cup almond flour, 1 cup vanilla protein powder, 1/4 cup erythritol (or any granulated sweetener, like coconut sugar), 3 to 4 tsp ground pumpkin spice (4 tsp for a "Starbucks level" kind of taste, so to speak), 1 tsp baking powder. Blend until smooth (between 30 to 60 seconds). Scrape the sides of your blender container as needed (do so in the OFF position, of course).
Cook. Heat some coconut oil, or any choice of healthy fat (as needed), in a large non-stick pan or pancake pan over medium heat. For each pancake, pour 1/3 cup batter into your pan and gently tap to spread evenly. Flip after 2 to 3 minutes, or when a spatula easily slips under the pancake. Cook for an additional 3-4 minutes. You can usually cook 3 to 4 pancakes of this size in the same pan, at the same time, depending on its size (the pancakes are about 3 1/2 inches wide). Repeat until there is no more batter left.
Serve Immediately. Top with your favorite healthy toppings. I used some butter, maple syrup, pumpkin seeds, and unsweetened shredded coconut. Any nut butter, berries, nuts, whipped cream would do as well.
Store for up to 7 days in the refrigerator in a sealed container, or up to 3 months in the freezer.
Recipe Notes
Nutrition Information was calculated without any toppings.
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I use and trust!
I have tried a lot of protein baking recipes (mug cakes, pancakes, waffles, etc) and these are by far the best! Not dry or rubbery, fit my macros, even husband approved. This was a little high fat for my macros so I did 3 eggs + 3/4 C egg whites and I also made 16 pancakes out of it as opposed to 8 since it made so much! Truly delicious