Wicked Good Pumpkin Protein Pancakes

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Umm, yum.

I made Pumpkin Protein Pancakes for breakfast this morning, and they totally rocked my world. The texture and taste reminded me of a pumpkin muffin, so I must have said “oh my gosh, these are delicious” at least three or four times while I was eating them. And, just as awesome, they’re loaded with protein! This pancake recipe has close to 30g!


Pumpkin Protein Pancakes



  1. Combine all ingredients in a food processor until smooth.
  2. Heat pan (or griddle) over medium heat; coat with non-stick cooking spray.
  3. Pour batter onto the pan/griddle.
  4. Cook each pancake for 2-3 minutes and then flip. Cook on the other side for about 1 minute.
  5. Serve with your favorite toppings.

Makes 2-3 pancakes

Mom, those Pumpkin Protein Pancakes look wicked good. Please share with meeeee!

IMG_2140 (541x750)_thumb[1]

Oh, that adorable pug face”¦ it gets me every time, but I didn’t share my pancakes with Murphy this morning. I did, however, give him a big pug hug once I was finished eating.

Speaking of adorable pugs, I’m not quite sure what to think of this pug-bunny thing:


Mal thinks it’s cute; I think it’s a bit creepy.




  1. Has anyone tried substituting the egg? Normally I’d use ground flax seed (1TBS + 2-3 TBS water, let sit until congealed) but there’s already flax seed in the recipe. Think it would still work? (I’m allergic to egg, dairy, and a few other things.)

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