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Pumpkin Chocolate Peanut Butter Pancakes

Course Breakfast
Keyword Healthy, Low Fat, Macro Friendly, Pumpkin
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 person
Calories 450 kcal


  • 1/3 cup whole grain wheat flour
  • 1/4 cup oat flour (ground oats)
  • 1/4 cup pure pumpkin puree (make sure it's not canned pumpkin pie filling, but pure pumpkin)
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 2 egg whites (or 2 servings of liquid egg whites)
  • 1/4 cup water
  • 1 tsp cinnamon
  • 2 Tbsp PB2 (powdered peanuts)
  • 1 Tbsp unsweetened carob chips (or dark chocolate chips)
  • 1/2 banana


  1. Begin by adding all ingredients (except the cinnamon, banana, carob chips and PB2) into a medium sized bowl. Blend together until well combined.

  2. Fold in cinnamon. Spray a griddle or pan with cooking spray, and cook the pancakes until golden brown on the edges.

  3. Add about 1 Tbsp of mashed banana between each pancake.

  4. Mix together PB2 with 2 Tbsp water to form a peanut sauce and drizzle it over the pancakes along with any other toppings you'd like. I like to add carob chips and blended dragonfruit/raspberries. It's so delicious!