Oatmeal Pumpkin Protein Pancakes with Cottage Cheese (Gluten-Free!)
Whip up these Pumpkin Protein Pancakes for a nutritious start to your day! Packed with protein and infused with real pumpkin, these pancakes are not only fluffy but also super healthy. Perfect for fall mornings! 🍁
Ingredients
- 1 C Pumpkin Purée about 2 bananas worth
- 1.5 C Cottage Cheese feel free to use dairy-free
- ¾ C Milk of Choice
- 2 Eggs
- 2.5 C Old Fashioned Oats ensure they're Certified GF if you're gluten-free
- 2 teaspoon Baking Powder
- 2 teaspoon Vanilla Extract or vanilla paste or powder
- ¾ - 1 teaspoon Pumpkin Pie Spice to taste
- ¼ C Maple Syrup if needed for sweetness; I typically only end up adding about 1 tablespoon. Feel free to swap in agave or honey.
- 1-2 tablespoon Butter for pan frying
Instructions
- Add all ingredients except butter to blender. Blend until smooth.
- Melt butter in sauté pan over medium heat until bubbling aggressively. Reduce heat to medium low.
- Pour about ⅛ of the batter in, swirl pan to level out batter, and let rest until bubbles appear. Flip, smash down with spatula and cook until golden brown on both sides. Repeat with remaining batter.
- Top with maple syrup, pecans, powdered sugar, or whatever you fancy. ENJOY!
Notes
Storage and Reheating Instructions
- If you have leftovers, allow the pumpkin oat pancakes to cool completely, then separate each with a piece of parchment before stacking.
- They will keep well in the fridge for about 5 days.
- To freeze for the future, place the pumpkin cottage cheese pancakes in a freezer-safe zip-top bag or airtight container, pressing as much air out as possible. They should keep well for 6-8 weeks.
- To serve, toast in a toaster oven or in a dry nonstick pan sprayed with a touch of nonstick spray until warmed through.
- Different Fruit/Veg - Try making sweet potato protein pancakes or banana protein pancakes by swapping in their respective purées.
- Extra Boost of Protein - If you have your favorite protein powder on hand and want to use it, I won’t stop you! Feel free to add plain or vanilla protein powder to the mix. I’ve added up to ¼ cup of collagen powder and had them turn out great. Just be mindful of what flavor you’re adding, and if you decide to add more than ¼ cup, you *might* need to thin out your batter with more milk. Also, while you're welcome to use any kind of protein powder you prefer, I suggest sticking to flavors that are complementary to the pumpkin flavors like plain, vanilla, maple, or spice.
- Dairy-Free/Vegan Protein Pancakes - I haven’t tried, but I see no reason why this protein banana pancakes recipe wouldn’t work using your favorite dairy-free cottage cheese. To go a step further and make it eggless is a slightly bigger concern, but I *think* you could use a vegan egg replacer like JUST Eggs or silken tofu and it should work. Hit me up in the comments to let me know how it goes if you try!
- Add-Ins - Feel free to make decadent pumpkin chocolate chip pancakes by sprinkling on a small handful of regular or mini chocolate chips once the batter is in the pan. You can also add crunch with chopped nuts, toasted pepitas, or almond vanilla granola. You could even add banana slices for pumpkin banana pancakes!
Nutrition
Calories: 404kcalCarbohydrates: 54gProtein: 19gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 103mgSodium: 582mgPotassium: 429mgFiber: 7gSugar: 14gVitamin A: 9850IUVitamin C: 5mgCalcium: 297mgIron: 4mg
Tried this recipe?Let us know how it was!