pumpkin breakfast for dessert.

here’s how I turn a pumpkin breakfast into dessert. yes, all eaten before midnight. 🎃 (hmmm, did anyone else think of Cinderella?)

pumpkin waffles for one inspired by top with cinnamon


  • 1 scoop of your favorite protein powder ( I use Jay Robb)
  • 1/2 teaspoon baking powder
  • 2 large egg whites OR 1 large egg
  • 3 Tbsp of pumpkin puree (make your own fresh pumpkin puree)
  • 1 Tbsp of milk or milk alternative
  • pumpkin pie spice

optional add-ins:  vanilla extract, maple syrup, agave, walnuts, whatever-you-like-with-pumpkin


preheat your waffle iron, and when heated – spray with non-stick spray.  mix all ingredients in a small bowl or directly into a large measuring cup.  pour about 1/4 cup of mix into waffle iron and follow directions for your machine.  waffles will come out crispy and delicious.  this mix made three 4-slice waffles.  and according to my quick calculations using the ingredients above (using egg whites) it’s 179 calories, 6 carbs, 25 grams of protein, and 1 gram of fat.  top with sugar free whip cream and enjoy with no guilt.  (next time, I’ll try to turn this into a waffle cone 😉 )

pumpkin fritters or “pancakes” inspired by UVI “Native Recipes” cookbook

so, I’m originally from the Virgin Islands and I wanted to make something using my fresh pumpkin puree with this Virgin Islands cookbook (I love this book, and this recipe is so easy. click the link and it will take you to a PDF  (1978 edition) where you can find some great recipes along with a variation of this recipe that uses a bit more pumpkin.  my own personal cookbook (1998 edition) has a slightly different version, and I made my own slight modifications that are noted below).  now these are technically called fritters that are typically eaten with fish or a more savory meal, but as this post is titled – I decided to make it into dessert.  yep, it’s now my own pumpkin pancake.  and it’s sooooo good.

.ingredients* – makes 12-14 mini pancakes: 

  • 1 cup pumpkin mashed, puree
  • 1/4 cup dark or light brown sugar
  • 1/4 tsp. salt
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp – 1 tsp pumpkin pie spice (pending on how much you like)
  • 1 egg white
  • 1/2 cup of white flour
  • 1/4 cup of water or milk or milk alternative** (I used unsweetened soy milk)


combine ingredients in order. beat well.  heat a skillet with oil (I used enough to just to cover the bottom of the pan) drop into heated oil and fry until golden brown (they are ready to flip when they start bubbling to the top).  top them with cinnamon and agave syrup (or honey or powdered sugar…you choose), and there you have pancakes for dessert (and of course you can have them for breakfast too ) 😀


*the recipe above is a halved recipe of the original in my personal cookbook, with the exception of the sugar, vanilla, and the egg.  the original recipe called for a 1/4 cup of sugar, and I chose to keep it at 1/4 cup and use brown sugar; I kept the 1 teaspoon of vanilla w/out reducing it for this recipe; and the original called for one egg, so I used an egg white as the half for the replacement. 

**the original recipe calls for water specifically. but I chose to use soy milk because that’s what I like with all my pancakes. 😉

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