Protein-Drenched Pumpkin Pancakes


If you can’t get enough of all things pumpkin, these scrumptious pancakes will be your new favorite for breakfast!

Pancake Ingredients

Topping Ingredients



  • Start by making the oat flour. Place the oats into a blender and blend on ‘pulse’ mode until the oats are a smooth, almost powdered consistency.
  • Pour the oats into a large mixing bowl and add the pumpkin puree, stevia, egg whites, cinnamon, cloves, nutmeg, baking powder and salt. Mix together with a fork or spoon.
  • Add almond milk to the mixture little by little until the desired consistency is achieved. I prefer my pancake batter on the thicker side, but some prefer it to be more runny. Be careful though; a little almond milk can go a long way.
  • Heat a non-stock pan for 2 minutes at medium heat on your stovetop. Spray the pan with coconut oil and pour about ¼ cup of the pancake batter onto the pan. Cook until slightly brown, flip and repeat. Spray the pan lightly each time more batter is added. This recipe should yield about 3 medium-sized pancakes.
  • To make the topping, simply mix the Greek yogurt, the Myology whey protein, and the cinnamon in a small bowl until smooth. Pour the topping over the pancakes as desired.


Nutritional Profile (per medium pancake)

  • Protein- 18g
  • Fat- 2g
  • Carbs- 25g
  • Calories- 194
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