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Pumpkin Spice Pancakes

« Back to Academy

Pumpkin Spice Pancakes

« Back to Academy

Pumpkin Spice Pancakes

Yields 2 MetPro Servings
MetPro Tip: If your meal plan has you at 2 servings of protein for breakfast, add 1 scoop whey protein powder, vanilla flavor (22.5 grams total protein) and 1 additional egg white

MetPro Serving Breakdown:

Protein = .5 (Basic: 7.5g protein)
Meal Carbs = 2 (Basic: 30g meal carbs)
Fats = 1 (Basic: 15g fat)



  • 3/4 cup pumpkin puree (unsweetened)
  • 1/4-1/2 cup unsweetened almond milk
  • 2 large egg whites
  • 1 tsp pure vanilla extract
  • 3/4 cup rolled oats blended into a flour like texture
  • ½ tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • nonstick cooking spray
  • 4 tbsp almond butter


1.) Combine pumpkin, almond milk, egg whites, and vanilla extract in a medium bowl; whisk to blend. Set aside.
2.) Combine dry ingredients in a medium bowl- oat flour, cinnamon, pumpkin pie spice, and baking powder; mix well.
3.) Add oat mixture to pumpkin mixture; combine until just blended.
4.) Heat large nonstick skillet lightly coated with spray over medium heat.
5.) Ladle about 1/3 cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
6.) Divide pancakes between two serving plates and top with warmed/melted almond butter (2 tablespoons per serving)

Category: Recipes

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