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I am so excited to share this recipe with you!

You’ve heard it once and you’ll hear it again, breakfast is the most important meal of the day- And my personal favorite. 

You want your breakfast to have protein and complex carbs to keep you nice and full. 

Of course, I also want it to taste delicious and get my day off to a fantastic start. I have the worlds largest sweet tooth, so I am a big fan of pancakes, french toast, etc. 

This recipe combines all of the above in one tasty little package. 


I’ll admit it, as I was making these I thought to myself “…these are about to taste like cardboard…” But I have never been to happy to be wrong! (and I hate being wrong…) They taste so indulgent yet provide great nutrition. This one won’t let you down.

An ENTIRE stack of pancakes that give your 17 grams of protein and 5 grams of fiber…for less than 300 calories? Oh yes. 

This recipe only makes one serving, but can easily be scaled up.



Chocolate Chip Pumpkin Protein Pancakes

Yield: 1 large stack (~4-5 medium pancakes)


  • 3 egg whites
  • 1/3 cup pumpkin puree
  • 1/3 cup quick oats, ground to oat flour
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp almond milk


  • 2 tsp mini chocolate chips
  • 2 tbsp light whipped topping


  1. In a mixing bowl, using a whisk, froth egg whites. You will begin to see a more white color (rather than clear/yellow tint) and tiny bubbles form. 
  2. Add remaining ingredients and whisk until smooth. 
  3. Heat a large skillet and spray with non-stick spray. Use about 1/4 cup batter to form each pancake. Cook until bubbles form, then flip and cook an additional 1-2 minutes, until golden. 
  4. Top with mini chocolate chips and whipped topping. Syrup if desired. 

Nutrition Information: 275 calories, 7g fat, 34g carbohydrates (5g fiber), 17g protein

These immediately made the usual post-workout weekend brunch menu. 

Side Note: Big shout out to Momma Kokx for the teal whisk! Whisking all of the things…..