Sometimes I feel like I get a bit boring with the most important meal of the day.
It’s been a while since I shared a breakfast recipe with you!
I go on tangents of specific shakes and protein pancakes that I make on repeat until I can’t repeat anymore.
My latest such obsession are these Pumpkin Protein “Pancrepe” Bowls.
They’re packed with protein, low in sugar (banana free!), and stuffed to the brim with berries, nut butter, a shredded coconut.
Only had pancakes in plate form?
Grab a bowl and get excited because we’re about to change the way you think about pancake presentation!
Someone tell Dan that all I want for Valentine’s Day is this spread.
In bed. Before 8 AM.
The recipe for these Pumpkin Protein “Pancrepe” Bowls started with my classic Peanut Butter Protein Pancake Pizza (if you haven’t made a protein pancake pizza yet– you must!).
It occurred to me that while I have plenty of banana-free smoothie bowls, I didn’t have a banana-free pancake mix.
Enter canned pumpkin.
I’m definitely a pumpkin for all four seasons kind of a girl, but if you’re more of a seasonal pumpkin picker, don’t worry.
The taste of the pumpkin is very subtle in these “pancrepes” but it’s important to include because it takes the place of banana as a binder for the rest of the yums.
If you’ve made dairy-free protein pancakes before, you’ve probably experience your fair share of flops.
The nature of even the best protein pancakes is that they’re a bit temperamental.
When I noticed that the pumpkin replacement made these pancakes a little thinner and more “crepe”-like…so began the “Pancrepe” origin story.
I did a tutorial recently via Instagram stories showing the step by step process I used to make mine, and I felt like my protein pancake credibility was all hanging in that single fluid FLIP.
Rejoice, because ugly pancakes find a home in these Pumpkin Protein “Pancrepe” Bowls!
Pro tip: If your pancakes are falling apart, skip the plate and throw them in a bowl with all the toppings for an instant makeover.
Lately I’ve been loving my protein pancakes sans maple syrup.
If you’re totally disgusted thinking about shoveling dry pancakes into your mouth between gulps of your morning beverage, think again, friends!
For this recipe, I like to stuff the bowls with a heaping cup of mixed berries, followed by a healthy drizzle of nut butter (I love creamy peanut butter or almond butter!), and a big shake of unsweetened shredded coconut.
No dry boring pancakes here.
I love serving these “pan-crepes” in bowl form because it’s even easier to get a good mixture of fruit, nut butter, coconut, and a forkful of pancake in every bite.
Of course, you can always drizzle some maple syrup to top it off, but I found that I loved mine as is!
Enjoy these Pumpkin Protein “Pancrepe” Bowls as easy weekday fuel or make them decadent for a sweet weekend breakfast.
I love to make these bowls on Saturday to kick off the weekend fun!
For variations, try swapping out the berries for your seasonal favorite fruit and playing with nut butters combinations.
Sometimes I like to add a few tablespoons of my favorite granola for some crunch.
Make a bowl to share with your sweetie this Valentine’s Day or make them for your own sweet self.
You can’t blame me if you don’t ever want plated pancakes again…
If you make these Pumpkin Protein “Pancrepe” Bowls, let me know! I’d love to see how you liked pancakes in bowl form!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
For more protein pancakes recipes, check out my Blueberry Hemp Heart Protein Pancakes, Peanut Butter Protein Pancake Pizza, Glowing Green Protein Pancakes, and Golden Beet Protein Pancakes with Easy Raspberry Compote.
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- Nonstick spray (I used avocado oil spray)
- 1 TBS flaxseed + 3 TBS water
- ¼ cup canned pumpkin purée (not pumpkin pie filling!)
- 1 TBS unsweetened almond milk
- 1 scoop (~1/4 cup) vanilla protein powder ( I used Vanilla Perfect Fit-- some brands may work better than others)*
- 1 TBS peanut powder (or sub more protein powder)
- 1 cup mixed berries
- 1 TBS unsweetened shredded coconut
- 1 TBS creamy almond butter or peanut butter
- Warm a skillet over medium heat with a little bit of avocado oil spray.
- In a mixing bowl, combine 1 TBS flaxseed + 3 TBS water and let sit for a few minutes to create your "flax egg".
- Next, add pumpkin purée, unsweetened almond milk, protein powder, and peanut powder and mix until well combined with a spatula or spoon.
- Spoon mixture onto the warm skillet and spread with a spatula so it forms a large thin circle (this is your "pan-crepe"!**
- Heat for 5 minutes, or until golden brown underneath, then carefully take a peak underneath. If it's still too fragile, allow to heat for another 2-3 minutes, then try again. Carefully flip when ready and heat for 3-5 on the other side.
- Transfer the "pan-crepe" to a bowl and allow it to fold in on itself, making grooved edges.
- Fill the bowl with fresh mixed berries and top with shredded coconut and drizzle with nut butter of choice. Serve immediately!
**If your spatula sticks, try wetting it and spreading with filtered water. Repeat this until you have your "pan-crepe" formed.
***Recipe adapted from my Peanut Butter Protein Pancake Pizza