Pumpkin Protein Pancake Bowl- All you need is 10 minutes to make an incredible breakfast that’s packed with 30 grams of protein! (vegan + gluten-free option)
To say I have been obsessed with pancake bowls over the last year would be a major understatement. I eat one at least 5 days per week because I love them so much.
Here’s why I think you’ll love them too:
- You only need 5 ingredients to make it.
- It’s ready to eat in just 10 minutes.
- Each pancake bowl packs 30 grams of protein!
- You can easily customize it to your liking.
- It’s a warm, cozy vessel for all of your favorite toppings.
Pumpkin Protein Pancake Bowl Ingredients
- Pancake Mix- Using pancake mix helps minimize the total ingredients needed for the recipe. I like Birch Bender’s Paleo Mix but have also tested it with oat flour, almond flour, and wheat-based pancake mix, and had good results.
- Pumpkin Puree– Be sure to use pumpkin puree and not pumpkin pie mix!
- Egg Whites– Replacing the liquid for the pancake mix with egg whites creates a super fluffy pancake bowl and amps up the protein content quite a bit. Depending on your pancake mix, you can also use whole eggs or substitute Just Egg for a vegan version.
- Protein Powder– Feel free to skip the protein powder if you don’t have any on hand, or if your pancake mix already includes it. I like to add it for the extra protein but it’s totally optional!
- Ground Cinnamon + Pumpkin Pie Spice– These two spices are what give the pancake bowl its pumpkin spice flavor. If you don’t have both, feel free to substitute more of one for the other.
How to Make Pumpkin Protein Pancake Bowl
- In a medium-size microwave safe bowl, combine all of the ingredients and whisk together until smooth.
- Cover bowl with a plate or silicone lid and microwave for 6 minutes, or until firm on top and cooked through. Alternatively, you can bake it in the oven at 350°F for 35-40 minutes (the vegan version cooks faster and is ready in about 35-30 minutes).
- Top with desired toppings. Serve warm and enjoy!
Serving Suggestions
Some of my favorite toppings include:
- almond butter
- peanut butter
- yogurt
- strawberries
- blueberries
- banana
- dried cranberries
- chocolate chips
- hemp seeds
- maple syrup
- honey
More Pumpkin Recipes to Try
Pumpkin Protein Pancake Bowl
All you need is 10 minutes to make an incredible breakfast that’s packed with 30 grams of protein! (vegan + gluten-free option)
Servings: 1
- ½ cup egg whites , or Just Egg liquid
- ¼ cup pumpkin puree, not pumpkin pie mix
- ⅓ cup pancake mix, I like Birch Bender’s paleo mix
- 2 tablespoons protein powder, optional; vanilla or unflavored works best
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
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In a medium-size bowl, combine all of the ingredients. Whisk together until smooth.
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Cover bowl with a microwave-safe lid, and microwave for 5 minutes. Uncover and microwave for 1 minute more, until firm on top and cooked through.
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Finish with desired toppings and enjoy!
Nutrition Facts are an estimate and may vary depending on specific ingredients and brands you choose.
Calories: 310kcal, Carbohydrates: 29g, Protein: 30g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 70mg, Sodium: 676mg, Potassium: 432mg, Fiber: 6g, Sugar: 7g, Vitamin A: 9646IU, Vitamin C: 3mg, Calcium: 158mg, Iron: 4mg
