Pumpkin Protein Pancakes
These pumpkin protein pancakes turn breakfast into a healthy fall treat that’s still cozy and satisfying. No protein powder or flour required!
Print
Pin
Servings: 3
Calories: 296kcal
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 2/3 cup pumpkin puree
- 2 large eggs
- 1/2 cup full-fat cottage cheese
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/4 tsp salt
- Chopped walnuts for garnish
- Maple syrup for serving
- Oil for greasing the skillet
Instructions
- Gather the ingredients for your pumpkin protein pancakes.
- Add the oats, baking powder, salt, pumpkin pie spice, and cottage cheese to your food processor and pulse until combined.
- Add the eggs, maple syrup, and pumpkin puree. Mix until fairly smooth.
- Let the batter rest in the food processor for a bit so the oats can soften as they soak up moisture.
- Heat your skillet over medium heat and lightly grease it with oil.
- Once the skillet is hot, pour 1/3 cup of batter for each pancake. Use the back of a spoon to shape them into rounds.
- Cook each pancake for 2 to 4 minutes, or until it puffs up slightly and bubbles form on the surface.
- Flip the pancakes with a spatula and cook for an additional 1 to 2 minutes, until they are golden brown on both sides. If they are browning too quickly, reduce the heat to medium-low.
- Serve your pumpkin pancakes with chopped walnuts and maple syrup. Enjoy!
Notes
- Do not overmix the batter, or you'll end up with flat pumpkin protein pancakes!
- Cook over medium heat to avoid burnt protein pumpkin pancakes.
- Want to keep your cooked pumpkin pancakes warm while you finish cooking? Place them in the oven at 200ºF.
Nutrition
Serving: 1g | Calories: 296kcal | Carbohydrates: 44g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 476mg | Potassium: 384mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8705IU | Vitamin C: 2mg | Calcium: 260mg | Iron: 4mg