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Low-Carb Pumpkin Protein Pancakes


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  • 1/2 scoop Dale’s Raw Protein- Vanilla
  • 1 whole egg + 1 egg white *Use 2 egg whites for low-fat version
  • 1/4 cup Trader Joe’s organic canned pumpkin
  • 1 tbsp ground flax seed
  • 1/4 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp stevia
  • 1/4 tsp baking powder


Servings 2
Adapted from


Step 1

1. Add all ingredients to a medium sized bowl. With a spoon mix until smooth.

2. Spray skillet or griddle with non-stick cooking spray (I use coconut spray oil). Heat over medium-high heat.

3. Pour 2 dollops (approximately 4-5 in. circumference) on the griddle. Cook for about 90 seconds. Flip when the pancake begins to bubble on top.

4. Continue to heat for another 30-60 seconds or until the center is cooked through.

5. Plate and serve warm.

Makes 1 serving (2 pancakes).

Nutrition Information:

Regular Version (1 whole egg + 1 egg white)

231 calories. 22g protein. 9g carbs. 11g fat.

Low-fat Version (2 egg whites)

148 calories. 19g protein. 7.5g carbs. 4g fat.

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