Fall into the season with warmly spiced pumpkin protein pancakes that are light, fluffy and loaded with protein thanks to our No Yolking™ 100 % Egg White Protein Powder. The added protein will help to even out blood sugar level from the carbs and sugars, so go ahead, add a drizzle of maple syrup to that stack! 

 Prep Time: 10 minutes
Cook Time: 20 minutes 
Total Time: 30 minutes
Makes: about 24 pancakes


2 cups (500 mL) gluten-free pancake batter (homemade or store-bought)
1 cup (250 mL) pure pumpkin puree (not pie filling)
4 tsp (20 mL) *pumpkin spice blend
1/2 tsp (2 mL) salt
1/2 cup (125 mL) Muskoka Mornings® No Yolking™ – 100 % Egg White Protein Powder
2 tbsp (30 mL) coconut oil or organic butter, melted
Toasted pecans
Canadian maple syrup or local honey


  1. Prepare pancake batter according to package direction. Gently stir in pumpkin puree, pumpkin spice blend and salt; set aside. 
  2. Beat egg white powder, using a hand blender or stand mixer, on high speed with 3/4 cup (175 mL) water for 2 to 3 minutes or until whites hold a stiff peak. Stir one-third of the whites into the prepared pancake batter until well combined. Gently fold remain whites into batter until only a few streaks remain. 
  3. Heat a flat griddle or non-stick skillet over medium heat; brush with some melted oil. Pour 1/4 cup (60 mL) portions of batter into rounds on the griddle. Cook for 2 to 3 minutes or until small bubbles begin to form and pop on the surface. Flip and cook for an additional 1 to 2 minutes or until golden brown. 
  4. Hold cooked pancakes in a low, warm oven until ready to serve. Top with pecans and maple syrup to serve. 


Tip: Cooked pancakes can be stacked between sheets of wax paper and stored in an airtight container. Store in the fridge for up to 3 days or the freezer for up to 1 month. Reheat gently in the toasted before serving. Serve with one of our Hot Beverages, such as our Classic Protein Latte

*Pumpkin Spice Blend:

1 tbsp (15 mL) ground cinnamon
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground nutmeg
1/4 tsp (1 mL) ground allspice
1/4 tsp (1 mL) ground cloves


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