Breakfast Recipes

Pumpkin Peanut Butter Protein Pancakes

Pumpkin peanut butter protein pancakes….now say that 5 times fast!
Hehe, I did…it’s actually kind of fun 😜

Anyway, if your more of a type who is all like “I don’t like when food is too sweet” then I got the perfect pancake fix for you! These weren’t the sweetest of the bunch, but even if you do have as large of a sweet tooth as me, I think these moist, fluffy, & cute pancakes will still make your tastebuds tingle with joy!


What you’ll need:

1/3 cup oat flour (I used gluten free)

6 grams or 1-2 tbls dark roast peanut flour

1/2 scoop Cellucor peanut butter marshmallow protein powder

3 tbls 100% liquid egg whites or about 2 egg whites from the egg

1/3 cup puréed pumpkin

1/3-1/2 cup unsweetened almond milk

1/2 tsp baking powder

1/3- 1/2 cup Dannon’s light and fit nonfat vanilla Greek yogurt

1/3 cup blueberries

1/2- 1 tsp cinnamon

4 drops of vanilla liquid stevia



Now here’s what you gotta do:

1) Mix all the ingredients together except the blueberries & the vanilla yogurt, to make a smooth batter.

2) On a medium or large skillet or frying pan, over low heat, you can either spray it or use coconut oil. I mostly used Canola cooking spray, but for my last two pancakes, I cooked them in coconut oil and they came out super delicious, so it’s up to you.

3) Cook each pancakes for about 1-2 minutes on each side so it reaches that browned crispness you desire.

4) You may now top your pancakes with the yogurt and blueberries & sprinkle more cinnamon if that’s what you prefer! 🙂




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s