Healthy Protein Pumpkin Pancakes
40aprons.com/pumpkin-protein-pancakes/Want the ultimate pumpkin protein pancakes recipe? You’ve found it - made with cottage cheese, rolled oats, and pumpkin puree, topped with a dollop of creamy, cinnamon butter. These taste like autumn comfort food; fluffy, perfectly spiced deliciousness!
Recipe Makes (Approximate):
Equipment
- High-speed blender or food processor
- Large nonstick skillet or griddle
- Electric mixer for cinnamon butter
Ingredients
For the Pancakes
- 1 ¼ cups old-fashioned rolled oats
- ⅔ cup pumpkin puree
- ⅔ cup full-fat cottage cheese
- 2 tablespoons vanilla protein powder
- 2 tablespoons milk of choice (or as needed to thin to pancake consistency)
- 2 large eggs
- 1 ½ tablespoons maple syrup
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
For the Cinnamon Butter (Sugar Free or Traditional)
- ½ cup butter (softened)
- ⅓ cup powdered sugar substitute (Swerve or regular powdered sugar)
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
Make the Pancakes
- Combine all dry ingredients in a high power blender; blend until powder. Add remaining ingredients and blend on low til mostly smooth (do not overblend). Let batter sit in the blender while you preheat a skillet (or griddle) over medium heat. Grease with oil or butter.
- Once the pan is hot, add 1/3 cup batter to the pan for each pancake.
- Use the back of a spoon to smooth out batter to create a rounded pancake. Cook for 2 to 4 minutes, or until pancakes slightly puff up and bubbles form around the edges. Gently flip, and cook another 1 to 2 minutes, or until golden brown on the underside. (Note: if the pancakes start browning too quickly, reduce heat to medium-low to prevent burning.)
Make the Cinnamon Butter
- In a small mixing bowl, add all ingredients together.
- Beat with an electric mixer until ingredients are combined and mixture is a smooth texture.
- Store in a covered container in the refrigerator.
Recipe Notes
Blender Tip: If you have a finicky blender, you may want to add the wet ingredients first to help lubricate the blade (such as the pumpkin puree, cottage cheese, eggs, and maple syrup).
Make it Dairy-Free: Replace the cottage cheese with ¾ cup silken tofu plus 1 extra egg for binding. Use your favorite non-dairy milk (oat milk works great). Skip the cinnamon butter or use vegan butter.
Storage: Store leftover pancakes in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze pancakes with parchment paper between each one for up to 3 months. Reheat refrigerated pancakes in the toaster or microwave for 30-60 seconds. Frozen pancakes can go straight from freezer to toaster.
Nutrition Information (Approximate)
Calories: 407calProtein: 11gFat: 29gSaturated Fat: 17gTrans Fat: 1gCholesterol: 161mgSodium: 522mgPotassium: 274mgTotal Carbs: 39gFiber: 4gSugar: 7gAdded Sugars: 0gErythritol: 0gSugar Alcohols: 0gNet Carbs: 35gVitamin A: 7214IUVitamin C: 2mgCalcium: 208mgIron: 2mg
https://40aprons.com/pumpkin-protein-pancakes/