Guess what y’all?! The high today is 91 degrees.  Can you say FALL?  Those of you not in Arizona will think I’m crazy, but my fellow desert dwellers know that we are over the worst of summer.  It made me want pumpkin!  Premature.  Maybe.  But who are you to judge?  Starbucks brings out that sugar-filled pumpkin spice latte this time of year now. So there!  And I already see Halloween decorations on the shelves of stores.  Okay, I only shop online because taking my twins to a store is worse than sticking pencils in my eyeballs, but I’ve seen ads for Halloween decor.  I really have.

This cool weather inspired me to make a healthy, protein-packed, gluten-free pumpkin spice pancake!! I made these this morning, and they are SO GOOOOOD!!!!!

My now seven year old once called pancakes “cancakes.”  I always thought it was cute.  I never corrected him.  Some things are too cute to change.  Today the CANcake  took on a whole new meaning.  I ate these before my workout today and I felt like Super Woman.  No, really.  These pancakes are literally the best pre-workout meal on earth.  They are true CAN-cakes. Let’s talk about why…

Pumpkin:   Complex carbs, Vegetables, Vitamin A to give you lasting energy

Egg Whites, Whey Protein Powder, Greek Yogurt: protein to fuel muscle growth

Honey:  quick glucose to fill your tank for a burst of energy

Spices: just because you need spice in your life

Healthy, guilt-free pancakes? Yes, please!!

Okay, here’s how–

Makes 6 Pumpkin Protein Pancakes



1/2 cup pumpkin (NOT pumpkin pie filling!!)

1/4 cup egg whites

1/2 cup gluten-free oats

1/2 cup Greek yogurt

1 scoop vanilla protein powder*

1/4 tsp cinnamon

1/4 tsp pumpkin pie spice

1/2 tsp baking soda

1 TBSP honey

Dash Salt

Coconut Oil Cooking Spray

*This is the protein powder I like best. Use code ashley22 for free shipping in the US.


Throw all ingredients into a blender.  Blend it on high for about 2 minutes or until completely combined.  Heat skillet.  Spray with coconut oil.  I like my pancakes of a civilized size, so I used a 1/4 cup measuring cup and poured the batter into the skillet.  For quicker and more even cooking, place a lid over.  Cook for about 3 minutes on medium heat, or until the top starts to form small bubbles.  Flip and cook for another two minutes uncovered, until golden brown.