Description
These Pumpkin Protein Pancakes are a nutritious, high-protein breakfast solution perfect for busy mornings. By blending wholesome ingredients like pumpkin purée, cottage cheese, and oats, this recipe creates a hearty meal that keeps everyone full until lunch. The high-speed blender method makes preparation incredibly fast, allowing you to enjoy a seasonal, delicious treat that fits perfectly into a balanced lifestyle without any added hassle.
Ingredients
1 cup Pumpkin Purée
1.5 cups Cottage Cheese
3/4 cup Milk of choice
2 Eggs
2.5 cups Old Fashioned Oats
2 teaspoons Baking Powder
2 teaspoons Vanilla extract
3/4 – 1 teaspoon Pumpkin Pie Spice
1/4 cup Maple Syrup
1–2 tablespoons Butter for pan frying
Instructions
Place all ingredients except butter into a blender.
Blend on high speed until the oats are fully broken down and the batter is smooth.
Heat the butter in a large sauté pan over medium-high heat until it bubbles.
Reduce heat to medium-low.
Pour 1/8 of the batter into the pan and swirl to level.
Cook until bubbles appear on the surface, then flip.
Press down gently with a spatula to ensure the center cooks through.
Cook until both sides are golden brown and repeat with the remaining batter.
Notes
Use certified gluten-free oats if you have dietary sensitivities. Dairy-free cottage cheese alternatives work well for those who are lactose intolerant. The pancake size can be adjusted to preference; press gently with the spatula after flipping to ensure even cooking.
- Prep Time: 5
- Cook Time: 15
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 9g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 3.5g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 115mg