High Protein Pumpkin Pancakes and Vanilla Frosting Recipe
Pancakes are a unique breakfast food due to their ability to touch both ends of the sweet and savory spectrum. These high protein pumpkin pancakes and vanilla frosting certainly fit that bill with 55 grams of protein. If you struggle with hunger after breakfast or meals, that won’t be the case here.
For context, I consume around 3,000-3,500 calories most days and these are a chore to finish in one sitting. You may consider cutting the recipe in half or planning on eating in two separate meals as prepared.
You’ll find the complete pancake recipe at the bottom of this post but before you get there, I would suggest trying both the cream cheese icing in the original recipe and the vanilla protein frosting below. Both options have 90-100 calories and 15-20g of protein, so choose whichever tastes the best to you.
Vanilla Protein Frosting
The best tasting protein frosting yet.
- 1 scoop (30g) Protein Powder vanilla
- 3 Tbsp (45mL) Fat-Free Evaporated Milk
- 1 Tbsp Stevia or 0-Calorie Sweetener
Mix all ingredients in a small bowl.
158 Calories | 27P | 9 C | 1F
One last thing before you get to the recipe. You can use any protein you like, but I always recommend Optimum Nutrition Gold Standard Whey or Dymatize Elite XT (a blend of proteins) since they’re reputable brands that have been around forever.
Want more pancakes? If so, you’re in luck. I happen to have a delicious double chocolate protein pancake recipe.
P.S. If you’re interested in learning more about nutrition for fitness and healthy living, I’ve put together a free eBook on the topic. It covers everything from calculating your metabolic rate, calorie and macronutrient needs, diet strategies, as well as food guides and recipes. You can learn more about Nutrition Made Easy 2.0 here or enter your info below to download your copy.