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Pumpkin Protein Pancakes Recipe
Ash Tyrrell

Pumpkin Protein Pancakes Recipe

I started making these pumpkin protein pancakes a few autumns ago when I got tired of feeling hungry an hour after breakfast, and I haven't gone back to regular pancakes since. Everything blends together in one jug, so there's no sifting flour or dirtying five bowls before 7 a.m.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 cup rolled oats — blends into the batter and gives the pancakes their structure skip steel-cut oats since they won't break down properly
  • ¾ cup egg whites about 6 — adds lean protein without weighing the batter down with extra fat
  • ½ cup cottage cheese — this is the real protein trick it disappears completely once blended but keeps every bite soft
  • ¼ cup pumpkin puree — make sure it's plain puree not pumpkin pie filling, since that has added sugar and spices already mixed in
  • 1 tablespoon maple syrup — brings just enough natural sweetness without needing refined sugar
  • 1 teaspoon pumpkin pie spice — this is where all that cozy fall flavor comes from use fresh spice for the best aroma

Method
 

  1. Add the oats, egg whites, cottage cheese, pumpkin puree, maple syrup, and pumpkin pie spice straight into your blender. Blend on high until the mixture turns smooth and slightly thick, with no visible oat chunks left behind. It should look like a traditional pancake batter, just a bit heartier.
  2. Place a nonstick skillet over medium heat and let it warm up for a minute or two before you start cooking. Lightly coat the surface with a little coconut oil or cooking spray so nothing sticks. A properly heated pan makes a huge difference in how evenly these cook.
  3. Pour small, round scoops of batter onto the hot skillet, leaving a little space between each one. Let them cook undisturbed until you see bubbles forming around the edges, which usually takes about two to three minutes.
  4. Once the edges look set and slightly golden, gently flip each pancake with your spatula. Cook the other side for another two minutes or so, until both sides are golden brown and the center is fully cooked through.
  5. Stack your finished pancakes on a plate while they're still warm. Top them with whatever you're in the mood for, whether that's a drizzle of maple syrup, a spoonful of nut butter, or a handful of chopped walnuts.

Notes

  • I always double check that I grabbed pure pumpkin puree and not pie filling, since that one mix-up changes the whole flavor.
  • I let my skillet heat for a full two minutes before pouring any batter, which stops the first batch from turning out pale and undercooked.
  • I keep my pancakes on the smaller side, since mini pancakes flip so much more easily than big ones.
  • I blend a little longer than I think I need to, just to make sure there are zero oat chunks left in the batter.
  • I keep a splash of milk nearby in case my batter turns out thicker than I'd like, since cottage cheese brands can vary a bit.