Tosca Reno


Sunday, August 12, 2012

Sunday Morning Almond Pumpkin Protein Pancakes

Tune in and cook your pancakes with me!

Just waking up from a delicious sleep? I am. And the first thing that popped into my mind was pancakes! Fluffy, delicious, nutritious, SUGAR-FREE, pancakes...



Yes, nutritious. In fact, even though I am maintaining a grain-free diet these days it's still possible to eat fluffy, yummy pancakes - it just requires a little creativity.

Yes, sugar-free. If you want to sweeten these fluffy cakes a little more you can add a few large scoops of baked pumpkin, squash or sweet potato to the batter and blend in the food processor (see instructions below).  Add 2 tsp of pumpkin pie spice and you've got Fall on your plate!

Try out these Almond Protein Pancakes care of Coach Rita Catolino (with a few tweaks by me) & let me know what you think.

4 whole eggs
1.5 c almond flour (J.K or Bob's Red Mill)
1/2 c banana powder (Mum's)
2 scoops protein powder of your choosing (use the scoop measure given in your powder)
2 tsp cinnamon
1 Tbsp vanilla extract
Dash of sea salt
2 Tbsp coconut oil (for griddle/pan)
*1 pint blueberries
*2-4 large scoops of baked Pumpkin, Butternut Squash, or Sweet Potato
*2 tsp pumpkin pie spice

1. *Bake pumpkin, squash or sweet potato in 475 degree oven until soft (30minutes - 1 hour)
2. *In a sauce pan add blueberries and a dash of water. Cook the blueberries over medium heat until the burst. Then stir until they are syrupy. Set aside.
2. Preheat your griddle or pan with coconut oil.
3. Combine all ingredients until smooth, but not over-blended.
4. You may need to add a dash more milk or flour based on the consistency.
5. Use a 1/4 c measuring cup to measure out each cake on the griddle or pan.
6. Flip when you see bubbles forming around the edges of the cake. Cook for 2 more minutes.
7. *Top with blueberry syrup.

Serves: ~12


*Optional ingredients or instructions
Use Powercakes Chia Jam to top your pancakes for more noms!


  1. Yummo!! I think I must try these!!

  2. What else can be used besides banana powder?

  3. I just substituted flax meal for banana powder, used coconut milk instead of almond milk, chocolate protein powder, and added 3 Tbsp unsweetened shredded coconut.
    They were so delicious!!!

  4. How many pancakes is a single serving, if this recipe serves 12?

    1. Contrary to the pic batter only made 12 pancakes (using the 1/4 measuring cup recommended in the recipe)...with that said, a serving would be one pancake.

  5. How many calories and grams of carbs per pancake?

  6. Um, 2-4 large scoops of pumpkin is pretty much is that exactly? Half a cup? The size that comes with protein powder? I don't use recipes to the letter, but it is nice to have a better idea than this of what the creator had in mind!

    1. Laurel, she is referring to the scoop that comes w/ your protein powder. My scoop actually measures 5 level tablespoons. The pumpkin will depend on your personal preference. I used 2 tablespoons and it was plenty for me. If you like heavy pumpkin flavor, then use more. Hope that helps.

  7. I used what I had on hand & substituted almond flour & banana powder for 2 cups of brown rice flour, and 2 tbps. pumpkin puree. It was plenty sweet. Very filling & Delicious!

  8. Also used canned coconut milk, that had been refrigerated, so it had thickened, but it worked great!

  9. where can we find the banana powder

  10. the recipe doesn't call for milk, but she says to add more milk if needed. How much milk should we add to the recipe?


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