All the cosy flavours of pumpkin pie packed into a high-protein, meal-prep-friendly pancake bowl. Make a batch on Sunday and have breakfast sorted all week.
⏱️ Prep: 5 min
🔥 Cook: 25 min
🍽️ Serves: 1
⏰ Total: 30 min
Nutrition (per serving)
|
400
Calories
|
36g
Protein
|
30g
Carbs
|
14.5g
Fat
|
Ingredients
- 1/2 cup Buttermilk Protein Pancake Mix
- 10 g vanilla protein powder
- 1/2 tsp baking powder
- 1/4 tsp pumpkin spice
- 2 tbsp Greek yoghurt
- 2 tbsp pumpkin puree (canned or homemade)
- 1 egg
- 1/2 cup almond milk (or milk of choice)
- 1 tbsp pumpkin seeds (for topping)
- 1 tbsp chocolate chips (for topping)
Watch the full recipe video
Instructions
Step 1: Preheat your oven to 180°C (350°F) and lightly grease a small oven-safe bowl or ramekin.
Step 2: Add the Buttermilk Protein Pancake Mix, vanilla protein powder, baking powder and pumpkin spice to a mixing bowl and stir to combine.
Step 3: Add the Greek yoghurt, pumpkin puree, egg and almond milk, then whisk everything together until you have a smooth, lump-free batter.
Step 4: Pour the batter into your prepared square glass baking dish, then scatter pumpkin seeds and chocolate chips over the top.
Step 5: Bake for 25–30 minutes, or until the centre is set and a skewer inserted comes out clean.
Step 6: Allow to cool for a couple of minutes before digging in — or let it cool completely if you're meal prepping for the week.
💡 Tips
Pro tip: make a batch of 4–5 bowls at once and store them in the fridge for up to 5 days. Reheat in the microwave for 60–90 seconds and top with a dollop of Greek yoghurt for an easy grab-and-go breakfast.
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