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Pumpkin Pancakes


  • 4 large eggs
  • 1/3 cup pumpkin puree
  • 1/4 cup almond milk unsweetened
  • 1/2 cup protein powder
  • 1 tablespoon olive oil
  • 1 tablespoon sugar-free maple syrup
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 – 2 tablespoons water


  1. In a large bowl, whisk together eggs, pumpkin puree, almond milk, protein powder, olive oil and sugar-free maple syrup.

  2. Add remaining dry ingredients and mix well, until you have a smooth texture.

  3. If you would like a thinner batter, add 1-2 Tbsp of water.

  4. Spray griddle with non-stick spray if needed.

  5. Pour ¼-⅓ cup of batter on a skillet or griddle, over medium heat. Cook for approximately 3 minutes on each side or until they are golden brown.

  6. Remove from the griddle and serve warm.

Make as many pancakes as the recipe will create. Divide batch into 3 servings.

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