Pumpkin Protein Pancakes

Sometimes a little change is all I need to rejuvenate my workouts.

I am really, really enjoying my new workout plan. Concentrating on one major muscle group leaves my muscles feeling worked and fatigued by the end of my strength training.

I love it!

Today’s workout began with 20 minutes of light cardio on the elliptical. Then I hopped off to complete this leg workout:


Exercise Reps Sets
Squats 100 As many as it takes to get to 100
Lunges 15 each leg 3
Deadlifts 15 3
One-legged leg press 15 each leg 3
Step ups 15 each leg 3
Hamstring curls 15 3

Ryan gave me the idea to begin my workout with 100 squats. When he worked out with his friend Ben, a personal trainer, for a month (the same guy who led the blogger boot camp), Ben would have him attempt to do 100 squats in a row. If he couldn’t get all 100 (which usually he couldn’t), he would just break them up and rest when he needed to until all 100 squats were completed.

I did 50 in a row before doing 25, then 10 and then 15. It was intense… but in a good way! I actually think I could increase my weight a little bit, but I wanted to start at a weight within 15 pounds of the weight I used for squats in BodyPump just to try it out.


Breakfast this morning was more than blog worthy!

I finally got it right. My long-awaited pumpkin protein pancakes!

pumpkin protein pancakes 005

I made a batch for Ryan and for myself and the minute Ryan bit into his pancakes, he said, “These have to go on the blog!” That’s the seal of approval I needed to share the recipe with you guys.

Pumpkin Protein Pancakes

Serves one (makes three medium-sized pancakes)

  • Prep time: 5 minutes
  • Cook time: 5 minutes


  • 2/3 cup old fashioned oats
  • 1/4 cup cottage cheese
  • 1/4 cup canned pumpkin
  • 1 egg
  • 1 egg white
  • 1/2 teaspoon cinnamon
  • 1 tablespoon honey


  • Spray pan with cooking spray and heat to a medium heat
  • Combine all ingredients in a small bowl and blend with an immersion blender until batter is relatively smooth and all ingredients are fully mixed
  • Pour batter onto the warm pan to form three medium-sized pancakes
  • Allow to cook until edges start to harden, about three minutes
  • Flip pancakes and allow to cook until batter is no longer runny, about two more minutes
  • Top with syrup, nutmeg or desired toppings and enjoy

pumpkin protein pancakes 008

I have a feeling these pancakes will be popping up on the blog quite often as the seasons change and the weather becomes cooler.

I’m so antsy for boot-wearin’ weather!


  1. Erin says

    I found your website a few months ago and have to say I love it! Your workouts inspire me and your food selection is yummy! I made your pumpkin protein pancakes….very good!! Mine got a little darker than yours picture above, I was busy running around like a mad women. :-0).

    Thank you!!!


  2. says

    Julie- your blog is incredible! You definitely made the right choice to commit to it and your hard work is paying off! As for these pancakes, YUM! I’m flipping them as I type this comment. I used Greek yogurt instead of cottage cheese and added nutmeg and rum extract to make eggnog pancakes!


  3. beebee says

    I wanna try these, but im allergic to dairy! What can be used in place of cottage cheese?

    Also, any substitute for the eggs (i tend to overdo the eggs and want an egg-free meal sometimes lol)



  4. Lori says

    Just stumbled on your blog and i’m in love 🙂 Silly question alert, could I use a food processor or would that smooth the batter too much? No immersion blender and blender is broken!



    • Shellie says

      I used a nutribullet and it blended everyone get smoothly and they we’re still great, so I’m sure a food processor would works fine too. Btw, I doubled the cinnamon and added a 1/2 tsp vanilla and a pinch of salt. These were perfect!,



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