Pumpkin Egg Protein Pancakes 4 Ingredients {Gluten Free, Paleo}

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Pumpkin season may be here, but this is a recipe I secretly make all year long. These pumpkin egg protein pancakes (like these banana egg protein pancakes) are one of my favorite things for my kids!

They are healthy, full and taste good. They make an excellent and easy breakfast for babies and adults alike. Plus, they're perfect for using pumpkin leftovers.

I especially like making them as rolled pancakes. If you use a small nonstick skillet and make a pancake at a time, they roll up really well.

You can also cook a few at a time in a larger pan if you prefer. Just make sure to simmer them and let them cook for about 3 minutes, or until done, before trying to flip them over.

My 5 year old and 1 year old have been eating me away from home and at home lately. I can only imagine what it will be like when they are teenagers!

I love these pancakes because they keep the kids full and happy all morning. Definitely a recipe worth making throughout the year!

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These gluten-free Paleo palate pancakes also make a hearty, grain-free breakfast! Try these low carb pancakes for another option.

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4 Ingredient Pumpkin Protein Rolled Pancakes

These pancakes are perfect for toddlers and adults alike! Duplicate this recipe if you are feeding more than 2-3 people.


  • 4 eggs
  • 1/2 cup of pumpkin
  • 2 tablespoons of maple syrup
  • 1/2 teaspoon cinnamon or pumpkin pie spice
  • pinch of salt


  • In a medium bowl, beat all ingredients until smooth.

  • Spray a small nonstick skillet with cooking spray (or grease with coconut oil) and place over medium-low heat. Pour about 1/4 cup of dough to make a small pancake. You can also cook a few at a time in a larger nonstick skillet.

  • Let the pancake simmer until done, about 3 minutes, then flip and cook for another 30 seconds on the second side. Roll up to serve if desired. Enjoy!


Calories: 188kcal

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