Pumpkin Protein Pancake Bowl (vegan + gluten-free option)
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! Note: If you choose to use add protein you will need to add a bit of water to the recipe.
- 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). *Covering the bowl while cooking is key for trapping moisture and preventing it from getting dried out.
- 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
- The Best Vegan Pumpkin Bread
- Healthy Flourless Pumpkin Muffins
- Pumpkin Protein Waffles
- Pumpkin Cornbread Muffins
- Pumpkin Spice Granola
- Pumpkin Chia Pudding Parfaits
- Healthy Pumpkin Baked Oatmeal
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
Ingredients
- 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
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
- In a medium-size bowl, combine all of the ingredients. Whisk together until smooth. If you choose to add protein powder, I recommend adding 2 tablespoons of water or milk.
- 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. *Covering the bowl traps the moisture to keep the pancake from getting dried out.
- Finish with desired toppings and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients and brands you choose.
*Please note that I have not tested this recipe with every kind of pancake mix so results may vary depending on the brand you choose.
Nutrition
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
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
If you sub in oat flour or almond flour, did you add salt and baking soda/powder since the pancake mix would likely have those but plain oat flour wouldn’t?
Yes I would definitely add salt and baking powder (maybe both powder and soda for the vegan version) if you’re just using flour. Maybe just a pinch of salt and a 1/4 teaspoon baking powder. :)
These look amazing! What kind of plant based and clean protein powder do you use and recommend? Thank you so much
I use Garden of Life’s unflavored raw protein for the pancake bowls. Truvani is another brand I use and love! :)
If you don’t have a microwave (we don’t), what recommendation do you have for making this in a toaster oven? I know myself and my grands would love this! Thank you!
I would say a similar amount of time as the oven. It depends if you make it vegan or not. Are you wanting to make it with egg whites?
Great idea but mine cane out hard on the bottom. Waste of ingredients. Trying it in a skillet instead next time.
I’m sorry you had bad results. Can you provide some more information about the specific ingredients you used? I only tested 3 kinds of pancake mix so its possible that is your issue. But I’m not sure if you used egg whites or Just Egg, which could also play a role.
You had me at pumpkin, but I also love that these are filled with protein! Such a perfect way to start the day!