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- 1 cup rolled oats - 1/2 cup pumpkin puree - 1/2 cup cottage cheese - 2 large eggs - 1/4 cup protein powder (vanilla or unflavored) - 1 tsp baking powder - 1/2 tsp pumpkin pie spice - 1/4 tsp salt - 1-2 tbsp maple syrup (optional) - Olive oil or cooking spray You need simple ingredients to make high protein pumpkin pancakes. First, rolled oats give the pancakes a hearty base. Pumpkin puree adds flavor and moisture. Cottage cheese boosts protein and keeps the pancakes fluffy. Each egg adds richness and helps bind the mix. Protein powder gives an extra protein punch. Baking powder makes the pancakes rise and stay light. Pumpkin pie spice brings warm, cozy flavors. Salt balances the sweetness. If you like, add maple syrup for a touch of sweetness. Finally, olive oil or cooking spray keeps the pancakes from sticking while cooking. With these ingredients, you can whip up a healthy breakfast that tastes great. Plus, you can easily swap or adjust ingredients based on what you have at home. {{ingredient_image_1}} Combining Ingredients Start by gathering all your ingredients. You need: - 1 cup rolled oats - 1/2 cup pumpkin puree - 1/2 cup cottage cheese - 2 large eggs - 1/4 cup protein powder - 1 tsp baking powder - 1/2 tsp pumpkin pie spice - 1/4 tsp salt - 1-2 tbsp maple syrup (optional) Add these items to a blender. Blend them until they mix well. You want a thick batter, but it should be smooth. The Importance of Smooth Consistency A smooth batter helps the pancakes cook evenly. If your batter is too thick, add a little water or milk. This will help the pancakes rise and stay fluffy. Preheating the Skillet Heat a non-stick skillet on medium heat. Use a little olive oil or cooking spray to coat the pan. This keeps the pancakes from sticking. Tips for Perfect Pancake Flipping Pour 1/4 cup of batter for each pancake. Cook until you see bubbles on top. This means it's time to flip! Use a spatula to turn them over. Cook for another 2-3 minutes until golden brown. Stacking and Drizzling Stack your pancakes high on a plate. Drizzle with maple syrup for added sweetness. You can also add a sprinkle of pumpkin pie spice for more flavor. Garnishing Ideas Top your pancakes with toasted pecans or walnuts. This adds a nice crunch. Fresh fruit like bananas or apples can also make a tasty addition. Enjoy your high protein pumpkin pancakes! - Ideal Skillet Temperature Preheat your skillet over medium heat. A hot skillet helps cook pancakes evenly. If it’s too cool, pancakes may turn out soggy. If it's too hot, they can burn. To test, sprinkle a few drops of water. If they sizzle, it’s ready. - Ensuring Even Cooking Pour 1/4 cup of batter for each pancake. This size cooks well and keeps the shape. Avoid crowding the skillet. Give each pancake space to expand. Flip only when bubbles form on top. This shows they are ready to cook on the other side. - Nutritional Highlights of Ingredients These pancakes use oats, pumpkin, and cottage cheese. Oats provide fiber for digestion. Pumpkin adds vitamins A and C. Cottage cheese gives calcium and protein. Together, they create a nutritious breakfast. - Protein Content Overview Each serving packs a protein punch. With cottage cheese and protein powder, you get about 20 grams of protein per serving. This helps keep you full longer and supports muscle health. - Maple Syrup Alternatives Want less sugar? Try honey or agave syrup. Both add sweetness without refined sugars. You can also skip syrup and enjoy the natural taste of pumpkin. - Natural Sweeteners Options Consider mashed bananas or applesauce for sweetness. Both options keep pancakes moist and tasty. You can use these instead of syrup for a healthier twist. Pro Tips Use Fresh Pumpkin Puree: For the best flavor and texture, opt for fresh pumpkin puree instead of canned. You can roast a pumpkin and puree it at home for a more vibrant taste. Adjust Sweetness to Taste: The amount of maple syrup can be adjusted based on your sweetness preference. Start with 1 tablespoon and add more if you prefer sweeter pancakes. Let the Batter Rest: Allow the pancake batter to rest for a few minutes after blending. This helps the oats absorb moisture and results in fluffier pancakes. Experiment with Toppings: Beyond maple syrup, try adding Greek yogurt, fresh fruits, or nut butter as toppings for added flavor and nutrition. {{image_2}} Vegan Pumpkin Pancakes To make these pancakes vegan, swap the eggs for flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes to thicken. Replace cottage cheese with silken tofu or a plant-based yogurt. These changes keep the protein high while making the pancakes egg-free. Gluten-Free Options For gluten-free pancakes, use gluten-free oats. You can also try almond flour or a gluten-free flour blend instead of rolled oats. This way, anyone can enjoy these tasty pancakes without worry. Incorporating Nuts and Seeds Adding nuts and seeds boosts nutrition and crunch. Chopped walnuts or pecans give a nice texture. You can also add chia seeds or flaxseeds for extra fiber. Mix them into the batter or sprinkle on top before cooking. Chocolate Chip Pumpkin Pancakes If you love chocolate, this option is for you. Stir in some dark chocolate chips into the batter before cooking. The chocolate melts and creates a rich, sweet treat. You can enjoy them with a drizzle of maple syrup for a perfect breakfast. Savory Versions For a savory twist, skip the maple syrup and add herbs. Try mixing in some chopped spinach or cheese into the batter. Cook as usual, and serve with avocado or a dollop of Greek yogurt. This makes for a hearty meal. Pumpkin Pancake Breakfast Sandwich To create a breakfast sandwich, stack two pancakes with your favorite fillings. Add scrambled eggs, turkey bacon, or even a slice of cheese. This makes a filling and fun breakfast option that keeps you satisfied. To keep your pancakes fresh, start with proper storage. Place any leftover pancakes in an airtight container. This method prevents them from drying out. It also keeps them safe from odors in your fridge. - Best Practices for Refrigeration: Store pancakes in the fridge for up to three days. Make sure they are completely cool before sealing. If you want to keep them longer, freezing is a great option. - Freezing Pancakes for Later Use: Lay pancakes in a single layer on a baking sheet. Freeze them for about one hour. Once firm, stack them with parchment paper in between. This way, they won't stick together. Store your stack in a freezer-safe bag for up to two months. When you're ready to enjoy your pancakes, reheating is simple. You can use a microwave or skillet to warm them up. - Microwave or Skillet Reheating: For the microwave, place one pancake on a plate and cover it with a damp paper towel. Heat for about 30 seconds. For a skillet, add a touch of olive oil and warm over medium heat for 1-2 minutes on each side. - Tips to Retain Texture: To keep pancakes fluffy, avoid overheating. If using the microwave, check often to prevent drying. If they seem dry, add a bit of maple syrup or a sprinkle of water before reheating. Yes, you can use different protein powders. I suggest sticking to vanilla or unflavored. These flavors blend well with pumpkin. If you try chocolate, it may change the pancake's taste. Just ensure the powder mixes smoothly in the batter. You can replace the eggs with a flaxseed meal or chia seeds. Mix 1 tablespoon of either seed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This mix works well as a binding agent. To prevent sticking, use a non-stick skillet. Lightly coat it with olive oil or cooking spray. Make sure the skillet is hot before pouring in the batter. This step helps create a nice crust on the pancakes. You know the pancakes are done when bubbles form on the surface. The edges will look set. After flipping, cook until both sides are golden brown. This usually takes 2-3 minutes per side. Yes, you can use fresh pumpkin. Cook and blend it until smooth. Make sure to drain any excess water. It may change the texture slightly, but fresh pumpkin will add a nice flavor. These pumpkin pancakes are easy to make and full of flavor. You combine simple ingredients to create a smooth batter. Cooking tips help you flip them perfectly. You can adjust sweetness and try fun variations, too. Store leftovers for later and reheat with care. Each bite offers a tasty, nutritious option. Enjoy trying new ideas with these pancakes. You’ll love how simple and delicious they can be!

High Protein Pumpkin Pancakes

Delicious and nutritious pancakes packed with protein and pumpkin flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 2

Ingredients
  

  • 1 cup rolled oats
  • 1 cup pumpkin puree
  • 1 cup cottage cheese
  • 2 large eggs
  • 1 quarter cup protein powder (vanilla or unflavored)
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 quarter tsp salt
  • 1-2 tbsp maple syrup (optional, for sweetness)
  • as needed for frying olive oil or cooking spray

Instructions
 

  • In a blender, combine the rolled oats, pumpkin puree, cottage cheese, eggs, protein powder, baking powder, pumpkin pie spice, salt, and maple syrup (if using). Blend until the mixture is smooth and well combined.
  • Preheat a non-stick skillet or griddle over medium heat and lightly coat with olive oil or cooking spray.
  • Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges start to look set, about 2-3 minutes.
  • Carefully flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
  • Remove from the skillet and keep warm while you repeat with the remaining batter.

Notes

Stack the pancakes high on a plate, drizzle with additional maple syrup, and garnish with a sprinkle of pumpkin pie spice and some toasted pecans or walnuts for added texture.
Keyword breakfast, high protein, pancakes, pumpkin