Pumpkin Protein Pancakes

These Pumpkin Protein Pancakes have 17 grams of protein, are ready to cook in just 10 minutes, and are full of cozy fall flavors! Made with pumpkin puree, cottage cheese, and plenty of pumpkin spice, you will not believe how light, fluffy, and perfectly sweet these easy, healthy pancakes are. Even my kids are obsessed with them!

Course Breakfast, Main Course

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 334kcal

Author Christine McMichael

Equipment

Ingredients

1 cup cottage cheese
1/2 cup pumpkin puree
1/4 cup milk
3 large eggs
2 Tablespoons coconut oil melted and cooled
1 Tablespoon maple syrup plus more for serving
1 teaspoon vanilla extract
1 1/4 cup flour all-purpose or whole wheat
2 teaspoons baking powder
1 Tablespoon pumpkin spice

Instructions

Add the cottage cheese, pumpkin, eggs, milk, oil, maple syrup, and vanilla to the blender and blend until smooth.
In a large bowl, combine the dry ingredients and whisk.
Add the blended ingredients to the dry ingredients and stir gently.
Heat a non-stick skillet over medium heat, scoop batter into the pan, and cook until the edges are dry and bubbles begin to form on the pancake.
Flip the pancake and cook until the top is softened and the pancake is cooked through, about 1-2 minutes.
Stack cooked pancakes on top of one another to keep them warm. Serve and enjoy!

Video

Notes

Storing:

- Refrigerate – Allow the leftover pancakes to cool completely, then store them in an airtight container or bag in the refrigerator for up to 4 days.

- Freeze – Store the cooled pancakes in an airtight container or bag in the freezer for up to 2 months.

- Reheating – Reheat in the microwave from the fridge for 1 minute, or from the freezer for 2 minutes (flipping halfway).

Tips:

Blend the cottage cheese until completely smooth.
Be sure not to overmix the batter for the best results!

Nutrition