Pumpkin Pancakes


These pancakes are a twist  on the classic recipe, but packs more protein! In this recipe we used rice flour, but you can substitute this out with almond flour if you are looking for a lower carb version. Either is fine. For meal prep, individually wrap each pancake and freeze. Just pop them in the microwave or toaster when ready to eat! And these guys are sweet enough on their own using Quest protein. No syrup needed 🙂



  • 1 can pumpkin puree
  • 2 scoops of Quest Vanilla Milkshake protein powder
  • 2 large eggs
  • 1/4 cup rice flour (or almond flour for lower carb)
  • 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 tbs baking powder (NOT baking soda)
  • Mix together 1 cup unsweetened almond milk and 1 tbs vinegar. Let sit for about 5-10 minutes. This is the substitution for buttermilk.

Mix all ingredients together. Use 1/4 cup scoop to pour each pancake to make 10 pancakes. Cook on griddle at 350 degrees. Note: These do take longer to cook than regular flour pancakes.


Side note from Coach Jamie:

This is a good 1:1 ratio of carbs to protein, great for any meal. If you are trying to go lower carb, you can always sub out the rice flour and use almond flour. Though do not be scared to eat some carbs with this. It is perfectly fine to eat as a post workout meal or if you just really need some pancakes!! These are not really considered “high carb” in our book!

Nutrition Facts:

serving size: 1 pancake – with using rice flour

  • Calories: 68
  • Fat: 1.5 g (fat goes up if using almond flour, but carbs go down)
  • Carbs: 7.5 g
  • Fiber: 1.9
  • sugar: 1.5 g
  • Protein 6.6 g

(source of macro counting: My Fitness Pal)





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