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  • 1⁄2 cup canned pumpkin puree
  • 2 fortified eggs, beaten
  • 1 tbsp sunflower seed butter or soy nut butter
  • 1⁄4 tsp ground cinnamon
  • 2 tsp canola oil, divided equally
  • 1⁄4 cup California raisins
  • Toppings: 1⁄2 cup fat-free, plain Greek yogurt
  • Toppings: 1⁄2 tsp vanilla extract
  • Toppings: 1 tsp honey


  1. In a medium bowl, combine the pumpkin, eggs, sunflower seed butter, and cinnamon. Heat a 10-inch nonstick skillet over medium-high heat.
  2. Heat 1 teaspoon of the oil. Add about 1⁄4 cup of batter for each pancake to the skillet (makes roughly four pancakes). Sprinkle each of the pancakes with 1 tablespoon raisins.
  3. Cook pancakes until they are firm and slightly brown (about 3 minutes), then flip and briefly brown the other side (about 30–45 seconds.)
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