Pumpkin Protein Pancakes

FALL!! It is my favorite time of year. Growing up on the east coast I always loved the autumn colors, the crisp fall air, and all things pumpkin flavored. But so many off those yummy fall treats are pumped with so much sugar, eeeekkkkk!!! So it is my mission to fill people with yummy fall treats that don’t break the carb, sugar, and overall diet bank. Enjoy these, but be easy with the toppings! Let me know what you think 🙂


¼ cup canned pumpkin 
2 scoops Arbonne Vanilla protein 
1 Egg
1 Egg White
1 tsp pumpkin spice 
1 tsp cinnamon 
½ tsp baking powder
½ tsp baking soda
¼ cup of almond milk


  1.  In a medium bowl, mix wet ingredients [egg, egg white and pumpkin]
  2. Add protein to the wet mixture, mix until smooth
  3. Once mixture is smooth, add baking soda, baking powder, pumpkin spice and cinnamon 
  4. If the mixture is too thick (not scoopable to be into a pancake), add almond milk to thin
  5. Heat skillet to medium heat, add ghee or coconut oil to the pan 
  6. Scoop ¼ cup of batter to make each pancake 
  7. Once pancakes are bubbling on the top (usually about 1-2 minutes), flip and cook until the pancake is fully cooked 
  8. Optional toppings:  Add 1 tbsp of pure maple syrup, 1 tsp of almond butter, small dallop of whip almond milk whipped cream, walnuts, or more canned pumpkin.  These are reasonably low sugar toppings to keep the pancakes healthy 
  9. Enjoy! 

Pumpkin Protein Cookies!

I am so basically and fantastically into all the things pumpkin!  Growing up on the east coast, Fall has always been my favorite season.  The crisp (my favorite word) air, pumpkin cinnamon everything (my fav scents and tastes).  It’s BASICALLY my favorite thing of all time. 

BUT so many of the fall goodies are full of sugar and processed ingredients.  EEEKKK!!!  These gluten free cookies are made with pure and nutritious ingredients that will fill you with protein.  AND they are super easy to make. DOUBLE WIN!  Get your fall fix in with these bad boys.


5 Scoops Arbonne Vanilla protein 

1 Cup of canned pumpkin 

2 TSP Pumpkin Spice

2 Eggs

2 TSP Pure Maple Syrup

2 TBSP Almond Butter 

½ TSP Baking Soda

½ TSP Baking Powder 


  1. Preheat oven to 350 F
  2. Combine dry ingredients in a medium sized bowl (Arbonne vanilla protein, pumpkin spice, baking soda and flower)
  3. Whisk wet ingredients together in a small bowl (pumpkin, eggs, maple syrup) 
  4. Combine wet ingredients into dry ingredients.  Mix until smooth 
  5. Use a TBSP to scoop the cookie batter onto a tinfoil-lined cookie sheet
  6. Bake cookies for 15 minutes, let cool for 1 minute then take off cookie sheet
  7. Enjoy 
  8. This batch makes 10-15 cookies (depending on heaping your scoops are J )

Macros for full batch: 

68g Protein
68g Carb
25g Fat