Pumpkin Protein Pancakes
Lightly sweet, perfectly spiced, and made in your blender -- these pumpkin protein pancakes are the perfect cozy breakfast to celebrate the flavors of fall.
Servings: 2 servings
Equipment
Ingredients
- 1 cup low fat cottage cheese
- ½ cup pure pumpkin puree
- 2 large eggs
- 1 cup rolled oats levelled
- 2 Tbsp maple syrup
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 ½ tsp vanilla extract
- 1-3 Tbsp milk as needed – see notes
To Cook
- salted butter
To Serve
- butter, maple syrup, and chopped pecans
Instructions
- Add all ingredients except milk to your blender. Blend until completely smooth, scraping down the sides as needed. Your batter should be pourable but not runny. Add milk only as needed to thin – see notes for details.
- Heat your pan to slightly below medium heat. Coat with a thin layer of butter.
- Add about ¼ cup batter to the pan to form each pancake, spacing them out so they don't touch. Cook undisturbed until many small holes form on the top each pancake, and the edges begin to darken. Flip and continue cooking until both sides are golden brown and the center is cooked through. The temperature of your pan is important -- see notes.
- Coat the pan with more butter and repeat until all batter has been used up.
- Serve immediately with butter, maple syrup, and chopped pecans. Enjoy!
Notes
- Serving size: This recipe makes 9-10 medium-sized pancakes. One serving is half the recipe, or 4-5 pancakes.
- Blending: For easier blending, put the liquid ingredients in your blender first.
- Consistency: You want your batter to remain pourable, but not too thin. It will thicken as it sits – mix or blend in milk, 1 Tbsp at a time, as needed to thin your batter.
- Temperature: The temperature of your pan is super important. If it’s too hot, you’ll burn the outside and the middle will be raw. On my stove, setting the temperature to just below medium works great. If you notice your pan getting too hot, turn down the heat and run the pan under cold water before continuing.
- Pumpkin puree: Make sure to use pure pumpkin puree and not "pumpkin pie filling".
- No pumpkin pie spice? Combine 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves instead!
Nutrition
Calories: 395kcal | Carbohydrates: 52g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 169mg | Sodium: 957mg | Potassium: 506mg | Fiber: 6g | Sugar: 19g | Vitamin A: 9834IU | Vitamin C: 3mg | Calcium: 411mg | Iron: 4mg