PEScience Select Protein Pumpkin Pancakes by imheatherr using Snickerdoodle flavour (276 calories, 32g protein)
breakfast breakfast: no bake low cal pancakes recipes

Low-Calorie Pumpkin Protein Pancakes For One

If autumn was edible (and macro-friendly), I’m pretty sure that it would taste like these Low-Calorie Pumpkin Protein Pancakes For One. We’re talking an explosion of pumpkin spice, snickerdoodles, and maple. No joke. And y’all, these pumpkin protein pancakes mean business. Coming in at over 30 grams of protein for a mere 276 calories, this single-serve recipe is crazy satiating, and will most certainly satisfy your fall-flavoured cravings whilst providing a slow and sustained release of energy to fuel you throughout the day. It’s okay, you can thank me later 😉

Surprise, surprise, I’m back with yet another pancake recipe! No interesting backstory behind this one, I just had some pumpkin that needed to be used up and a pancake craving that was dying to be satisfied (Linda Sun’s recipe got me hooked on them!), so whipping up a batch of pumpkin protein pancakes was a no brainer.

Playing around with the measurements, this recipe actually ended up being a pumpkin version of Linda’s protein pancakes (she also uses PEScience protein!); but hey, who’s complaining? One could even argue that this just goes to show how versatile recipes can be when appropriate substitutes are made. In fact, I’ve included a whole section on recommended ingredient substitutions down below! Even if you don’t have access to all the listed ingredients, need to use up ripe produce, have specific dietary needs, or simply detest the taste of pumpkin, don’t worry, I’ve got your back!

PEScience Select Protein Pumpkin Pancakes by imheatherr using Snickerdoodle flavour (276 calories, 32g protein)
Plain pumpkin protein pancakes in the raw.

Please read!

Before we proceed, I must put a disclaimer in for my food connoisseurs: please don’t expect these pumpkin protein pancakes to resemble these Butterless Fluffy Pancakes for Two, let alone your typical stack of diner pancakes! Due to the high protein content and use of oat flour in our batter, this recipe yields a slightly heavier and denser mouthfeel, but in the best way possible; think nutty and nourishing whole-grain goodness, not rubbery and eggy hockey pucks.

Additionally, I’d like to address the low-calorie aspect of this recipe, just in case anyone gets the wrong ideas. I’ve made quite a few low-calorie, high protein recipes for those subsisting on “poverty macros”, but I am by no means promoting the consumption of meals under 300 calories. Instead, as an indecisive foodie and nut butter fanatic, I created these recipes to help people like you and me satisfy our cravings whilst meeting our nutritional needs, whether it be having both banana bread AND brownies for breakfast, or fulfilling an intense craving for runny nut butter with a stack of protein-packed pancakes!

For me, pancakes merely exist as a vessel for generous dollops of nut butter, maple syrup, and sliced strawberries (typing this with a straight face). I’ve only taken/included pictures of Pumpkin Protein Pancakes in their purest form (no toppings!) to better capture their texture and colour. Rest assured, none of these pictures were edited. No touch-ups on saturation, brightness, sharpness, or anything of that sort 😌

Keep scrolling for the ingredient breakdown and recommended substitutes!

A delicious stack of nourishment!

Pumpkin Protein Pancakes… the perfect breakfast? It’s a yes in my book!

This combination of good-for-you ingredients allows for a slow and sustained release of energy, increasing satiety and promoting cognitive performance.

Ingredient Substitutions:

1. Rolled Oats (blended into oat flour)

Oats are an affordable, gluten-free source of slow-release carbohydrates that are packed with a plethora of health benefits (and a subtle nutty flavour which I love). Not only do these grains boast anti-inflammatory properties, but they’re also 11% dietary fibre, thereby boasting an impressively low glycemic index (<55) of 50! The higher the glycemic index, the quicker the spike in insulin and blood glucose (blood sugar), increasing lethargy and hunger. Conversely, the lower the glycemic index, the smaller the effect on blood glucose.

A note of caution: for those with diabetes or Polycystic ovary syndrome (PCOS) especially, instant oats, unlike their less-processed counterparts, are lower in fibre and NOT a low glycemic food.

You might like: Skinny Caramel Granola Clusters in 30 minutes

Recommended substitutes for Rolled Oats
  • Closest substitutes:
    • All-purpose flour (or any GF AP blend/equivalent)*
    • Almond flour [gf, low carb]*
  • Other replacements
    • Cassava flour [gf]* (will need extra liquid)
    • Coconut flour [gf, low carb] (15-17g, ~2 tbsp) PLUS:
      • an egg yolk + liquid (e.g. cream) as needed
      • 1 tbsp nut butter/tahini + 1tsp oil/melted butter + liquid (e.g. cream) as needed

*Replace with equal amounts in weight, NOT volume. Please drop me a comment if you need help with conversion!

2. Cooked Pumpkin (steamed, boiled or canned purée)

Ever wonder why pumpkins are orange? The bright, golden hue of pumpkins, squash, carrots, apricots, and cantaloupe are actually caused to the high concentrations of beta-carotene present, a pigment our bodies convert to vitamin A. 

Clocking in at just under 4.9g of carbohydrates per 100g, boiled pumpkins are also an affordable and keto-friendly source of moisture and sweetness in recipes, and one of my go-to ingredients for bulking up low-calorie, high-volume recipes. 

You might like: 90 Calorie Healthy Pumpkin Banana Bread

Recommended substitutes for Cooked Pumpkin
  • Closest substitutes: 50g cooked squash (kabocha, butternut, acorn, honey-nut) or sweet potato**
  • Other replacements:
    • 50g cooked carrots, cooked beetroot, or applesauce**
    • 50g banana
    • a small egg
    • 2 egg whites, whipped (fluffy!)

**Reduce/omit the 1tbsp (15ml) of water to thin accordingly. Feel free to use a combination of these ingredients, but make sure they sum up to 50 grams in weight.

3. 1 Whole Egg

Contrary to popular belief, despite being high in cholesterol, the consumption of eggs has an insignificant effect on blood cholesterol. Our bodies (more specifically, our liver) actually produce cholesterol naturally, as the chemical compound is a crucial component of cell membranes and key hormones. In fact, following an increased intake of dietary cholesterol, the liver will simply produce less.

Both chicken eggs and plant-based substitutes like flax are also rich in healthy fats (Omega-3s, anyone?) as well as vitamins, and are an accessible, affordable binder in baking. Need I say more?

Recommended substitutes for Eggs
  • Best replacements:
    • 1 flax egg (3tbsp/ 45ml warm water + 1tbsp/7g flaxeed powder)
    • 1 chia egg (3tbsp/ 45ml warm water + 1tbsp/7g flaxeed powder)
    • 2 egg whites
  • Other replacements (according to a Google search, substitute at your own risk!):
    • Any commercial egg-equivalent prepared according to instructions e.g. Ener G Egg Replacer
    • 2tbsp water + 1tbsp oil
    • 3tbsp mayo + 1tbsp oil

4. PEScience SELECT Protein: Whey + Casein Blend

(click HERE for $10 off orders $30 or more!)

I’ve been loving PEScience in recipes because I ran out of sweetener a while back and their protein powders flavour anything from oatmeal, waffles, cookies, to pancakes perfectly! According to their website:

  • “100% whey protein in isolation…can spike protein synthesis… but quickly returns to baseline, leaving you where you started… [whereas] …casein, a slower-digesting protein results in more retention of ingested protein than whey!”
  • “The 2005 International Whey Conference concluded that a mixture of whey + casein is the optimal form of protein for gaining muscle mass.

While it is true that PEScience’s protein powder is slightly more expensive in comparison to brands like Myprotein’s whey blends, I found its 20/80 whey-casein protein ratio much more mixable, and much less grainy.

You might like: 4 ingredient Microwave Pea Protein Pancakes

Recommended substitutes for PEScience Protein Powder

I did some investigating on Google, as one does, and compiled a list of popular protein powders that should yield similar results… let me know in the comments what other brands have worked for you!

  • Bad Athletics
  • Bowmar Nutrition
  • Ghost Whey
  • Myprotein
  • Optimum Nutrition
  • PHD Diet Whey
  • Quest Nutrition

If you have whey AND casein on hand, please help your girl out and test these at a ratio of 20/80 (to mimic PEScience’s blend) – I’m super curious to see whether that’ll produce the same results!

Pin this before you forget!

Yield: 6 pancakes (~7cm in diameter)

Low Calorie Pumpkin Protein Pancakes For One (32g protein)

PEScience Select Protein Pumpkin Pancakes by imheatherr using Snickerdoodle flavour (276 calories, 32g protein); infographic 1 for Pinterest
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 20g rolled oats or oat flour (scant 1/4 cup)
  • 1 scoop PEScience Select Protein (I used 30g of the Whey + Casein blend in Snickerdoodle)
  • 1 tsp baking powder (5g)
  • a pinch of salt
  • 50g pumpkin puree (I used steamed kabocha squash)
  • 1 egg (55g)
  • 1 tbsp water (15ml)
  • an optional squeeze of lemon juice


  1. Please see the above section for ingredient substitutions. Whether it be the number of calories, carbs, or flavour, there are so many ways to tweak this recipe to your liking, and I would hate for you to miss out! 
  2. In a blender, pulse oats into a fine powder. Then, add in protein powder (I used PEScience's Snickerdoodle), baking powder, salt, and pulse until combined. If using oat flour, feel free to mix the dry ingredients by hand! 
  3. In a medium-sized bowl, lightly beat your egg before stirring in your pumpkin puree. Mix in your dry ingredients to form a thick batter, then add water to thin. Keep mixing until everything is distributed evenly throughout… oats are gluten-free, so you can never overmix! This can be done in a regular blender too, but I just have a crappy one lol. 
  4. Stir in a squeeze of lemon juice for good luck. Totally optional but it makes the pancakes fluffier AND enhances the flavour profile! Optional mix-ins should be stirred in at this step. 
  5. In a lightly sprayed/greased pan, spoon in the pancake batter and cook with a lid and cook both sides covered with a lid. I recommend adding ¼ tsp of water into the pan for a bit of a steaming effect… it makes the pancakes softer and cooks them faster! 
  6. Serve with a generous drizzle of syrup, nut butter, toppings of choice, and enjoy! 


Please see the above section for ingredient substitutions. Whether it be the number of calories, carbs, or flavour, there are so many ways to tweak this recipe to your liking, and I would hate for you to miss out! 

Note: PEScience Select Protein is comprised of both Whey AND Casein. I am planning to test this recipe with half of each, but if you've already done so, please let me know how it turns out!

For those interested, here is the calorie breakdown:

  • 20g instant oats (76 calories)
  • 30g PEScience Select Protein in Snickerdoodle (100 calories)
  • 1 tsp baking powder (5 calories)
  • 50g pumpkin puree (17 calories)
  • 1 egg, 55g (79 calories)

Nutrition Information



Serving Size

6 pancakes (~7cm in diameter)

Amount Per ServingCalories 276Total Fat 8.3gSaturated Fat 2.5gTrans Fat 0gCholesterol 214mgSodium 276mgCarbohydrates 21.3gFiber 4gSugar 2.7gProtein 31.9g

Nutrition information was calculated using Nutrition Analyzer on

Whew! That was a long post! If you do decide to make these Low-Calorie Pumpkin Protein Pancakes For One, remember to tell me how you liked ’em in the comments below!

Until next time✨

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