Pumpkin Protein Pancakes
Fluffy pumpkin protein pancakes made with cottage cheese, egg whites and oats. A healthy, high-protein fall breakfast that’s quick, cozy and delicious.
Servings: 2
Ingredients
- 1 cup old fashioned oats
- ½ cup egg whites
- ½ cup cottage cheese
- ¼ cup pumpkin
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- nonstick cooking spray
- maple syrup for topping
Instructions
- Add oats, egg whites, cottage cheese, pumpkin, baking powder pumpkin pie spice and cinnamon into a blender and process until the batter is relatively smooth.
- Heat pan or griddle to low-medium heat and spray with nonstick cooking spray.
- Once hot, scoop out about a quarter cup of batter at a time and pour onto pan. (You should be able to make about 8 small pancakes.)
- Cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath, about 4-6 minutes. Flip the pancakes and cook for one to two additional minutes.
- For serving, place four pancakes on each plate and drizzle with maple syrup and/or nut butter.
Video
Notes
- Use old fashioned oats: Quick oats can work, but steel-cut oats won’t blend smoothly. I like using Bob’s Red Mill gluten-free rolled oats for the best texture.
- Keep the heat low: These pancakes are thick and protein-packed, so low and slow cooking helps them cook through without burning on the outside.
- Make ahead: Store leftovers in the fridge for up to 4 days or freeze for up to a month. Just reheat in the toaster or microwave.
Nutrition
Serving: 1/2 of recipe (3 pancakes) | Calories: 242kcal | Carbohydrates: 38g | Protein: 17g | Fat: 3g | Sodium: 577mg | Fiber: 3g | Sugar: 16g