Pumpkin Protein Pancakes

Pumpkin protein pancakes made with egg whites and oats, no protein powder. 27 grams of protein, ready in 15 minutes and perfect for meal prep.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings serving

Calories 285kcal

Add the oats to a blender and blend until they look like fine flour. A small personal blender works great for a single batch.
½ cup old-fashioned rolled oats
Add the egg whites, pumpkin puree, baking powder, sweetener, pumpkin spice and vanilla. Blend until smooth. Let the batter sit while the pan heats up so the oats can soak up some of the liquid.
6 large egg whites, ⅓ cup pumpkin puree, 2 teaspoons baking powder, 2 packets zero-calorie sweetener, ½ teaspoon pumpkin spice, ½ teaspoon vanilla extract
Heat a small nonstick skillet over medium-low heat and lightly coat with cooking spray.
Slowly pour about ¼ cup of batter into the pan. Cook until the edges look set and a few bubbles pop on top, about 1 minute. Flip and cook 1 minute more. Repeat with the remaining batter.
Serve warm with maple syrup or your favorite toppings.

Nutrition is for 5 small pancakes (about ¼ cup of batter each).

Storing:

Fridge: Up to 3 days in an airtight container.
Freezer: Cool completely, then freeze in a single layer on a sheet pan. Once firm, transfer to a freezer bag with parchment between layers. Keeps for up to 2 months.
Reheat: Toaster, microwave (20 to 30 seconds), or air fryer straight from frozen. No need to thaw.