High Protein Pumpkin Pancakes
These high protein pumpkin pancakes are soft, fluffy, and packed with cozy pumpkin spice flavor. Made with oats, cottage cheese, eggs, and pure pumpkin puree, they are an easy and satisfying breakfast for fall mornings.
Equipment
- Blender
- Nonstick skillet or griddle
- Measuring cups and spoons
- Spatula
- Mixing spoon or spatula
- Serving plate
Ingredients
- 1 1/4 cups quick oats or rolled oats
- 1 cup low-fat cottage cheese
- 1/2 cup pure pumpkin puree
- 2 large eggs
- 2 tablespoons maple syrup
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 2 tablespoons milk if needed
- Cooking spray or a small amount of butter for the pan
Instructions
- Add the oats to a blender and blend until they become a fine flour.
- Add the cottage cheese, pumpkin puree, eggs, and maple syrup.
- Blend until the mixture is smooth and creamy.
- Add the baking powder and pumpkin pie spice and pulse briefly until combined.
- Let the batter rest for 5 minutes.
- If the batter is too thick, add milk a little at a time until it reaches a thick but pourable consistency.
- Heat a nonstick skillet over medium-low heat and lightly grease it.
- Pour small portions of batter into the hot skillet.
- Cook for 2 to 3 minutes, or until the edges are set and bubbles begin to appear on the surface.
- Carefully flip each pancake and cook for another 1 to 2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter.
- Serve warm with maple syrup, chopped pecans, Greek yogurt, or your favorite toppings.
Notes
Nutritional Information per serving, without additional toppings:
- Calories: 280 kcal
- Protein: 17 g
- Carbohydrates: 36 g
- Fat: 7 g
- Fiber: 4 g
- Sugar: 10 g
- Sodium: 430 mg
