Protein Pancakes with Pumpkin Banana Cream Syrup
Serves: 2 servings
  • 1 frozen banana (the more ripe, the better)
  • ¼ cup pumpkin puree, (canned pumpkin is fine)
  • ½ cup old fashioned oats
  • 3 egg whites
  • 1 scoop vanilla protein powder (we used Tera’s Whey protein)
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • Cooking spray
  1. Blend banana and pumpkin puree with ¼ cup water. Blend until creamy. (*You don’t have to use a frozen banana, we just recommend it with the hot pancakes--the cold cream syrup is a nice combination J)
  2. In a medium bowl, mix oats, egg whites, protein powder, baking soda, and cinnamon.
  3. Spray a medium skillet with oil from a spray bottle and make two pancakes from oatmeal mixture. Cook for two minutes on medium heat, then flip and cook an additional 2 minutes, or until solidified and ready.
  4. Stack pancakes on plate and remove “cream” from the freezer. Scoop banana cream on top, & enjoy!
Nutrition Information
Serving size: ½ serving Calories: 196 Fat: 2 Saturated fat: 0.5 Carbohydrates: 25 Sodium: 150 Fiber: 4 Protein: 20 Cholesterol: 20
Recipe by Nutrition Twins at