Wednesday, 23 November 2011

Blueberry Pumpkin Pie Protein Pancakes

It's no secret that I love protein pancakes, so when WBFF Pro Celia Hodder gave me her recipe for Pumpkin Pie Oatmeal, I immediately started to ponder how I could turn this recipe into a pancake somehow, and here it is!

This recipe is very similar to my original protein pancake recipe with only a few changes.


3/4 cup Egg Whites
1 Brown Egg
1/4 cup Oats
1/4 tsp Cinnamon

1/8 tsp Nutmeg
1/8 tsp Allspice
1 tsp Flax Seed

1/2 tsp maple extract (optional)
1/3 cup pumpkin puree
1/4 cup Blueberries (fresh is better, frozen works too)
No Added Sugar Old Tyme Maple Syrup
Cooking spray


  • Pre-heat non-stick frying pan on medium heat with cooking spray
  • Combine all ingredients except blueberries in a blender. Blend on high for 30-60 seconds or until mixture is consistent. Because of the thickness of the pumpkin puree you made need to blend longer than regular pancakes.
  • Pour mixture into pre-heated frying pan. Add blueberries carefully by hand until distributed evenly along surface of pancake
  • You'll know one side is done when the mixture no longer moves a lot when you tilt the frying pan. At this time flip the pancake.
  • Cook for 2-3 minutes until side is done, then flip again to make sure the top is fully cooked.
  • Cut into 6 pieces like a pizza and top with 1/8 cup maple syrup
  • Makes one large pancake. Use smaller pans to make more than one pancake out of this recipe.

374  Calories
33g protein
38g carbs
10g fat with only 1.5g saturated fat

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