Hi Friends! I’m so excited, I literally could not wait one more day to share these amazing hassle free, baked pumpkin protein pancakes with you!
Here is the thing, I LOVE my Single Serving High Protein Pumpkin Pancakes and judging by comments/views I think you guys do too! In just a few days it became one of my top viewed posts of ALL time.
The thing is, I don’t usually have the chance to make my breakfast in the morning. Instead, I pack it along with my lunch the night before. Although my original pancake is easily made the night before, I rarely have the fortitude to do that after I’m done making dinner.
I was feeling pretty sorry for myself that I would only be able to have my beloved pancakes once a week or so. Then the best thing ever happened, I saw Meme’s AMAZING Oven Baked Protein Pancakes and I knew I had found my solution. (PS definitely check out her blog if you haven’t already, it’s on the top of my list as a new favorite!)
I was nervous it wouldn’t work without some sort of flour or oats, but it puffed up perfectly and tasted exactly like the original version! Hooray! Pumpkin Protein Pancakes for breakfast every single day! Really easy to transport and reheat if you’re an eat breakfast at work person like me.
This one will most definitely be making it into our Sunday prep up and regular rotation. Oh, and just in case you wanted to know what Mr. Hungry thought… he loved them! He particularly loves them with maple syrup and sun butter, I do too!
Did I mention that similar to the original recipe you get 20 grams of protein, 600 mg of potassium, 259% Daily Value of Vitamin A (without toppings) all for only 195 Calories??? Now, “no time” is not an excuse to start your day off with the healthiest best-tasting pumpkin pancakes ever! Definitely let me know what you think if you give them a try!
Oven Baked Pumpkin Protein Pancakes
Preheat oven to 375F.
Mix together bananas, pumpkin, pumpkin pie spice and vanilla extract well. I used an electric hand mixer to get the job done.
Whisk together with eggs and egg whites. (I mixed mostly by hand then gave it one final swirl with the electric mixer.)
Spray two 8x8 pans (you can try one 9x13 it should be fine) with cooking oil.
Using a measuring cup or scoop of some sort divide mixture evenly among pans. If you are using two pans it's important to go back and forth between each one. (The pumpkin/banana will kind of hang out at the bottom so you don't want all eggs in one pan and pumpkin in the other. Or solve the problem and use one large pan.)
Bake at 375F until pancakes are fully set, mine took 30 minutes.
To "crisp" up the top like a traditional pancake, broil on low for 4-6 minutes.
Let stand 10 minutes before serving.
(Update November 2015–>Nutrition facts per serving, recipe makes 4:)