Pumpkin pancakes with berries

Meredith's Butternut Pumpkin Pancakes with Berries

Sunday pancake time!! I love cooking these for a Sunday breakfast! So delicious! How colourful is the photo?? #prettyphoto #happysunday and why not start it with these yummy pancakes folks! PROTEIN 42G | CARBOHYDRATE 48G | FAT 10G | CALORIES 437


  • 150g precooked mashed butternut pumpkin
  • 30g rolled oats (I used @themueslisugarfree rolled oats)
  • 65g liquid egg whites
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 25g honeycomb or vanilla protein powder (from @Maxinesburn)
  • Virgin olive oil spray
  • serve with:
  • 80g blueberries
  • 30g strawberries
  • 50g plain greek yoghurt
  • 10g raw almond butter
  • Squeeze of sugar free maple syrup


  1. Pop your cooled mashed pumpkin, oats, liquid egg whites, baking powder, cinnamon & protein powder into a blender and blitz until the consistency is nice and smooth. *Add some water if it isn't runny enough.
    1. Preheat and fry pan over a medium heat and spray with olive oil spray.
    2. Place 4 tbsp per pancake mixture into the pan, and cook pancake on one side. Once bubbling flip and cook on the other side. Place on serving plate.
    3. Repeat again until you have an amazing stack of cooked pancakes !!!
    4. Top with Greek yoghurt, mixed berries, almond butter and maple syrup.
    5. These pancakes are amazing so eat slowly and totally enjoy them.
Back to blog