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Cinnamon Roll Layered Pumpkin Protein Pancakes

September 26, 2016

Cinnamon Roll Layered Pumpkin Protein Pancakes

What You’ll Need


  • 1 Scoop ETB Cinnamon Bun Isolate Protein (30g)
  • 1 Tsp Baking Powder (3g)
  • Dash Cinnamon (3g)
  • Dash Splenda (3g)
  • 1.5 Servings Complete Pancake Mix Extra Fluffy (60g)
  • 1 Serving Sugar Free Fat Free Pudding Mix (8g)
  • 1 Serving MyOatmeal.com PB Lean Pumpkin Spice (12g)


  • 1 Whole Egg
  • 1/2 Cup Pumpkin (100g)


  • 5oz Greek Yogurt (150g)
  • 1 Serving Sugar Free Fat Free Pudding Mix (8g)


  • Dash Walden Farms Pancake Syrup (5g)


1) Combine all dry ingredients in a mixing bowl
2) Combine wet ingredients with dry and form batter
3) Heat a skillet to medium power and apply cooking spray. Apply batter and spread out in a circle. Cook for 2 minutes until batter starts to bubble and flip. Allow to cook for an additional 1-2 minutes.
4) Rinse and repeat until all batter is used up and pancakes are made.
5) In a separate bowl combine Greek yogurt and pudding mix to form filling. Layer each pancake with the filling.
6) Stack pancakes and top with syrup
7) Enjoy



Entire Recipe:
  • 630 calories
  • 55g protein
  • 80g carbs
  • 10g fats

Per Serving (2 Serving for recipe)

  • 315 calories
  • 27.5g protein
  • 40g carbs
  • 5g fat



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