Pumpkin Protein Pancakes are a delightful way to welcome fall. Packed with cozy flavors and nutritious ingredients, they make for a perfect breakfast or brunch option when the weather turns crisp. Enjoy the seasonal taste of pumpkin while fueling your day with protein.
For those looking for alternatives, feel free to swap out the cottage cheese for Greek yogurt or a dairy-free option if you’re avoiding dairy. Pumpkin puree is preferred over pumpkin pie filling, which contains added sugars and spices. If you’re sensitive to eggs, consider using flax eggs or a similar substitute for the egg whites.
Pancakes, Waffles & Crepes
Pumpkin Protein Pancakes Recipe
Ingredients
- 1 cup rolled oats
- 3/4 cup egg whites (about 6)
- 1/2 cup cottage cheese
- 1/4 cup pumpkin puree
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
Instructions
- Grab your blender and toss in 1 cup rolled oats, followed by 3/4 cup egg whites, 1/2 cup cottage cheese, 1/4 cup pumpkin puree, 1 tablespoon maple syrup, and 1 teaspoon pumpkin pie spice. Blend away until everything transforms into a smooth batter that resembles pancake mix.
- Fire up a nonstick skillet on medium heat. If you like, you can give it a light spritz with coconut oil or cooking spray to keep everything from sticking.
- Spoon out 1/4 cup of that delightful batter onto the hot skillet for each pancake. Let them sizzle away until you notice bubbles popping up around the edges, which should happen in about 2-3 minutes.
- With care, flip those pancakes and let them cook for another 2 minutes, or until they achieve a lovely golden brown hue and feel fully cooked. A good test for doneness is to see if they spring back slightly when pressed.
- Plate up those warm pancakes, and don’t forget to add your favorite toppings, like crunchy nuts or a drizzle of extra maple syrup.
Tips
- Make the batter ahead of time and store it in the fridge for up to 24 hours for a quick breakfast.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- You can freeze any extra pancakes; just layer them with parchment paper and store in a zip-top bag for easy reheating.
If you love breakfast treats, you’ll want to try Pumpkin Waffles. They offer a delightful twist on the seasonal flavors found in the pancakes, making them another fantastic option for your fall brunch table.