I don’t know why it is but Pumpkin isn’t exactly the most popular thing to eat here in the UK. For most people the closest we’ll ever get to eating one, is when we’re scooping out the middle of a pumpkin before carving a face in to it!!

Talking of which, I’m not actually doing a pumpkin this year, but I decided to spray an old kettlebell orange and stencil a face on it, what am I like ey’?! This is the result:.
Anyway back to the pumpkin recipe…. I though this once was a nice introduction to cooking with pumpkin. And why not?! Pumpkin is great, it works in both sweet and savory dishes, super low in fat and carbohydrates, and packed with fiber and lots of nutrients. If you’re not sure about pumpkin then this recipe could win you over because these Protein Powered Pumpkin Pancakes make a deliciously tasty and healthy breakfast option, super quick and easy to make, and set you up for the perfect start to your Healthy n’ Lean day; with 40g of protein, just enough steady release carbohydrates and healthy fats to keep you going. Plus, with all the chocolate and sweets going around at Halloween it could be a good idea to offset some of that badness with some goodness. Why not experiment with pumpkin and give this a try (I’ve even used the canned stuff to make things easier!!):

Time to make: 15 minutes.

Best Time to Eat: Great as a super healthy breakfast option, but would also work pretty much any time of the day. These pancakes store well once cooked so can also be taken to work and snacked on throughout the day.

Serves: 1

Per Portion (Recipe to make 2 pancakes):

  • Kcal: 420
  • Protein: 40g
  • Carbs: 24g
  • Fats: 18.5g

Difficulty: Easy enough to make first thing in the morning, so super easy the rest of the day.


  • 2 Medium Eggs
  • 30g Vanilla Flavored Milk Protein Powder (you may also be able to use Whey but it could make the pancakes a little dry)
  • 100g Canned Pumpkin
  • 20g Oats or Ground Oats
  • ½ TSP Ground All Spice
  • Pinch of Ground Nutmeg
  • ½ TSP Baking Powder
  • 1 heaped TSP Coconut Oil for cooking


  1. Combine all of the ingredients together in a blender or food processor and blend until smooth.
  2. If the mixture becomes a little thick you can add a little almond milk or water to loosen it up a little.
  3. Heat the Coconut Oil in a frying pan on a medium heat.
  4. Spoon half the mixture in to the middle of the pan to form a 1cm thick pancake.
  5. Turn the pancake over once golden and repeat until fully cooked.
  6. Repeat the process for the second pancake.
  7. Serve with whatever you want; sugar free syrups or sauces, natural yogurt, honey, some stewed fruits, completely up to you but these will change the macros.
  8. Enjoy the tasty pumpkin goodness…. And HAPPY HALLOWEEN!!

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