Healthy Pumpkin Pancakes make for a delicious, gluten-free, high-protein breakfast! Each serving makes three tasty pancakes that you can top with sugar-free syrup, chopped apples, and a sprinkle of Stevia.
Who doesn’t love a good pancake in the morning?
Better yet, who doesn’t love a good pancake that is actually good for you? Unlike traditional pancakes with syrup that include tons of sugar, these healthy pumpkin pancakes contain zero added sugar.
They’re also packed with protein (almost 23 grams), contain a moderate amount of low-glycemic carbs (16 grams), and have a small amount of healthy fat (just over one gram).
I believe it is so important to eat a good, healthy breakfast. It sets the tone for your entire day!
If you start your day with something full of empty carbs and sugar, you probably won’t feel your best, plus you’ll be more likely to make bad food choices throughout the day (that whole I-already-messed-up-so-why-bother effect).
But when you wake up and eat a healthy breakfast like these gluten-free pumpkin pancakes, you will feel great, fuel your body, and set yourself up to make healthy choices the rest of the day!
Oh, and did I mention that these pancakes taste really good? That makes the choice pretty easy!
How to make healthy pumpkin pancakes
Whether you’re whipping them up for a nutritious breakfast or a tasty afternoon snack, these pancakes are a breeze to make!
Step 1: Add all of the ingredients (except the cooking spray) in a blender or Nutribullet. Blend until smooth.
Step 2: Coat a small pan with cooking spray and place over medium-high heat.
Step 3: Pour a third of the batter into the pan, spreading it evenly.
Step 4: Let the pancake cook for about 2 minutes, or until the edges of the pancake go light brown, before flipping it over and cooking for 2 minutes on the other side.
Step 5: Transfer pancake to a plate, set aside, and cook the other two pancakes the same way.
Step 6: Serve with sugar-free syrup and your choice of toppings!
I love adding apple pieces and sprinkling a little Stevia on top of mine. After a breakfast like this, I’m always ready to tackle the day!
Add protein with collagen peptides
If you haven’t heard of Collagen Peptides, one of the key ingredients in this recipe, you’re missing out!
Sourced from grass-fed, pasture-raised cattle (don’t worry; the flavor doesn’t reflect that fact), collagen peptides are an incredible source of protein with 9 grams in a single scoop.
They are also known for a ton of great health benefits. According to Healthline, Collagen Peptides help to reduce joint pain, improve skin health, strengthen hair and nails, and more!
I use Vital Proteins Collagen Peptides to boost the protein content of recipes (like I did for this recipe). You can also stir them into beverages (such as coffee), blend them into a smoothie, or add them to just about any food (try them in oatmeal!).
Because they’re unflavored, they’re extremely versatile and are an easy way to increase your protein intake and give any recipe a nice health boost.
Are pumpkin puree and canned pumpkin the same thing?
This recipe calls for pumpkin puree, which is the same thing as canned pumpkin. You can puree your own, or buy the canned version at the store for convenience. Just be sure to check the label to makes sure it includes ONLY pumpkin (with nothing added).
You should note that pumpkin pie filling is not the same as canned or pureed pumpkin. Pumpkin pie filling with have tons of added sugar, so you definitely don’t want to use that in your recipe!
Storage
If you have any leftover pancakes or want to make them ahead of time for an easy breakfast, I recommend freezing them for storage.
Place them on a flat surface in the freezer, making sure they aren’t overlapping. Allow them to freeze for 30 minutes, then place them in an airtight container and put them back in the freezer. They should stay good for up to 3 months!
Once you’re ready to enjoy them, simply microwave the pancakes for about a minute and then add your favorite toppings.
More healthy pancake recipes
If you’re looking for more healthy, tasty breakfast choices to start your day the right way, I have a few more pancake recipes I think you’ll like!
And if you just can’t get enough of pancakes, be sure to check out this roundup of my favorite diabetes-friendly pancake recipes!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Healthy Pumpkin Pancakes
Ingredients
- 0.7 oz. (20 g) oats
- 3.2 oz. (92 g) liquid egg whites
- 1 oz. (28 g) pumpkin puree
- 1 scoop Vital Proteins Collagen Peptides
- ½ tsp. cinnamon
- 2 tsp. Stevia in the Raw
- Cooking spray
- Sugar-free syrup (optional)
- Apple (optional)
Instructions
- Add all of the ingredients (except the cooking spray) in a blender or Nutribullet. Blend until smooth.
- Coat a small pan with cooking spray and place over medium-high heat.
- Pour a third of the batter into the pan, spreading it evenly.
- Let the pancake cook for about 2 minutes, or until the edges of the pancake go light brown, before flipping it over and cooking for 2 minutes on the other side.
- Transfer pancake to a plate, set aside, and cook the other two pancakes the same way.
- Serve with sugar-free syrup and your choice of toppings! We recommend apple pieces and a little Stevia sprinkled on top.
Recipe Notes
Nutrition Info Per Serving
Hi! I really want to make these but I am trying to eat more vegan. Is there a vegan protein powder you would recommend?
I don’t have a lot of experience with vegan protein powder and I don’t know if they will do well in baked goods. One I hear people like is Vega
Purely Inspired French Vanilla and Think Belgian Chocolate is really good.
Amazing! Added this to my workout snacks. Portable and tasty for an afternoon nibble.
I have made these 4 times now and they are amazing. Thank you so much for the recipe. I also really like the sugar free syrup you suggest. I had never tried that before and now I eat it on everything 🙂