Pan‑crepe bowls that are low in sugar and loaded with pumpkin and protein. Top with fresh berries, shredded coconut, and nut butter for a delightful breakfast twist.
I tend to fall into breakfast ruts—making the same shakes or protein pancakes on repeat until I need a break. Recently I’ve been obsessed with these Pumpkin Protein “Pan‑crepe” Bowls.
They’re high in protein, low in sugar (banana‑free!), and finished with plenty of fresh berries, a drizzle of nut butter, and a sprinkle of unsweetened shredded coconut.
If you’ve only ever served pancakes on plates, try a bowl next time. Serving them folded and topped makes every bite balanced and interesting.
The idea came from my Peanut Butter Protein Pancake Pizza recipe. I realized I had smoothie bowls that are banana‑free but no pancake mix without banana, so I swapped in canned pumpkin. The pumpkin is subtle in flavor but works wonderfully as a binder in place of banana, and it thins the batter into a crepe‑like texture — hence the “pan‑crepe.”
Protein pancakes can be temperamental and sometimes fall apart. That’s okay—turn the imperfect flips into a beautiful bowl. If your pan‑crepe breaks, layer it in a bowl with berries, nut butter, and coconut for an effortless, attractive breakfast.
I often skip maple syrup and rely on the toppings for sweetness and texture. For each bowl I like to add a heaping cup of mixed berries, a healthy drizzle of creamy peanut or almond butter, and a generous sprinkle of unsweetened shredded coconut. If you like extra crunch, a few tablespoons of granola are a great addition.
Serving these pan‑crepes in a bowl makes it easy to get a little of everything in each forkful: pancake, fruit, nut butter, and coconut. Of course, if you want maple syrup, add it — but I usually find it unnecessary.
These bowls work as quick weekday fuel or a slightly indulgent weekend breakfast. Switch the berries for seasonal fruit, try different nut butters, or add granola for texture. They make a lovely breakfast for sharing or a cozy solo treat.
If you make these Pumpkin Protein “Pan‑crepe” Bowls, please leave a comment and rating. I love seeing adaptations—tag me on social media to show your versions.
Pumpkin Protein “Pan‑crepe” Bowls
5 from 1 review
- Author: Flora & Vino
- Total Time: 20 mins
- Yield: 1 serving
Description
Low‑sugar, protein‑packed pan‑crepes made with pumpkin purée. Fold into a bowl and top with berries, shredded coconut, and nut butter for a satisfying, nutritious breakfast.
Ingredients
- nonstick cooking spray (I use avocado oil spray)
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 1/4 cup canned pumpkin purée (not pumpkin pie filling)
- 1 TBSP unsweetened almond milk
- 1 scoop (~1/4 cup) vanilla protein powder (brands vary)
- 1 TBSP peanut powder (or extra protein powder)
- 1 cup mixed berries
- 1 TBSP unsweetened shredded coconut
- 1 TBSP creamy almond butter or peanut butter
Instructions
- Warm a skillet over medium heat and lightly coat with avocado oil spray.
- Mix 1 TBSP ground flaxseed with 3 TBSP water in a bowl and let sit a few minutes to form a flax egg.
- Add pumpkin purée, almond milk, protein powder, and peanut powder. Stir until the batter is combined and thick but spreadable (not runny).
- Spoon batter onto the warm skillet and use a spatula (wetted if needed) to spread it into a large thin circle—this is your pan‑crepe.
- Cook about 5 minutes, or until the underside is golden. If it feels fragile, cook another 2–3 minutes. Carefully flip and cook 3–5 minutes more until set.
- Transfer the pan‑crepe to a bowl so it folds naturally. Fill the bowl with mixed berries, sprinkle with shredded coconut, and drizzle with nut butter. Serve immediately.
Notes
Recipe adapted from the Peanut Butter Protein Pancake Pizza.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Gluten‑Free