A super cozy Pumpkin Protein Pancake Bread topped with a maple cashew glaze! This healthy pumpkin pancake bread uses protein pancake mix, protein powder, sugar free maple syrup and no oil or butter. A delicious breakfast loaf for fall!

I really had quite a dilemma here as to whether to go for a chocolate or a pumpkin flavored pancake bread, and my Instagram story vote didn’t help either. The votes were exactly equal there.

But since this is pumpkin season here, I went for this one. Guess that chocolate one’s going to have to wait.

As for that maple glaze? I have no idea where it came from, man was that heavenly?! This glaze is so so so good I licked off the whisk and spoon and spatula and bowl and every surface it touched.
I really just wanted to drink it plain!

Ingredients for Pumpkin Protein Pancake Bread

This healthy pumpkin protein pancake bread is made with extra healthy ingredients like protein pancake mix, protein powder and sugar free maple syrup; No sugar and butter needed here.

Pure Pumpkin Puree – either from the can like libbys, or homemade. Make sure its not pumpkin pie filling though.
Protein Pancake Mix – I used the Kodiak Cakes Buttermilk Protein Pancake Mix for this pancake loaf.
You can also make this bread any other just add water pancake mix.
Vanilla Protein Powder needed for a high protein pancake mix bread and also replaces the ‘sugar’.
I used Vanilla protein powder from Quest Nutrition.
Sugar free Maple Syrup for low calorie protein bar with no sugar!
I use the sugar free monk fruit maple syrup from Lakanto (code HAYLSKITCHEN gets you a discount)
Unsweetened Almond Milk to add moisture to the loaf – the protein powder absorbs a lot.
Eggs

And for the Maple Cashew Butter Glaze:

More Sugar free Maple Syrup
Cahew Butter
A bit of Almond Milk

Tips for perfect Pumpkin Protein Pancake Loaf using Pancake Mix

This protein pancake mix pumpkin loaf with protein powder is quite easy, but here’s some tips to make sure they turn out perfect!

Use room temperature eggs, pumpkin puree and milk;
This is so the wet ingredients and dry ingredients can mix well.

Don’t overmix the batter!
Make sure you gently fold the dry mix into the wet to combine them.
If you over-mix it, the protein powder – will make it tough, dense and gummy.

Taste the batter and see if you need some extra sweetener. I’d recommend using stevia powder to maintain the consistency of the batter and have low sugar pumpkin pancake bread.

Let loaf cool completely before adding the glaze so it doesn’t melt away.

How to store Protein Pumpkin Pancake Mix Quick Bread

This healthy pumpkin pancake bread can be stored on the countertop, in the fridge or the freezer for a healthy breakfast or dessert.

Keep the protein pumpkin pancake bread in an airtight container on the countertop for up to 2 days (without glaze) or fridge for 6 days (with or without glaze).

To freeze, wrap healthy pumpkin pancake quick bread slices in plastic wrap, place in a freezer-safe zipper bag, and feeze up to 3 months. Leave them on the countertop or place them in the fridge overnight to thaw.

Alternate Ingredients for Healthy Pancake Bread with Protein Powder

I made this high protein healthy pancake pumpkin loaf bread with Kodiak Pancake Mix and the brands mentioned above, but here’s some other alternatives you can try:

Protein Pancake Mix: Use any regular pancake mix; You can make healthy protein pancake quick bread with Bisquick or Krusteaz too.
A good base pancake recipe would work as well.
Almond milk: Any regular milk
Egg: To make pancake mix loaf with no egg, try flax eggs (1 Tbsp flaxseed meal + 3Tbsp water let rest 10 mins) or 3 Tbsp aquafaba. I haven’t given this a try yet though.

More Pumpkin Protein Powder Recipes

More Recipes using Kodiak Protein Pancake Mix