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To make these tasty pancakes, you need these key ingredients: - 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 - Olive oil or cooking spray for frying These main ingredients give the pancakes a great texture and a protein boost. The oats add fiber, while the pumpkin adds moisture and flavor. Cottage cheese makes them creamy and rich in protein. Eggs help bind everything together, and the protein powder adds even more nutrition. You can customize your pancakes with these optional ingredients: - 1-2 tbsp maple syrup (for sweetness) - A handful of nuts like pecans or walnuts - Chocolate chips or dried fruit for extra flavor Adding maple syrup can sweeten the pancakes and enhance their taste. Nuts give a nice crunch and add healthy fats. Chocolate chips can turn these pancakes into a fun treat! Each serving of these high protein pumpkin pancakes is packed with nutrition. Here’s a quick breakdown of what you get: - Calories: About 300 - Protein: Roughly 25g - Carbohydrates: Around 35g - Fat: About 10g These pancakes are not only delicious but also keep you full and energized. The high protein content makes them a smart choice for breakfast. Enjoy this healthy start to your day! {{ingredient_image_2}} To start, gather your ingredients. In a high-speed blender, add: - 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 (if you want it sweeter) Blend these on high. You want a smooth and creamy batter. Make sure there are no lumps left. This step is key for fluffy pancakes. Next, take a non-stick skillet or griddle. Heat it over medium heat. Once warm, coat the surface with olive oil or cooking spray. This helps to keep the pancakes from sticking. Now, pour 1/4 cup of the batter onto the skillet for each pancake. Let them cook undisturbed. You will see bubbles forming on the surface after about 2-3 minutes. The edges will look firmer. This means they are ready to flip. Using a spatula, carefully flip the pancakes over. Cook them on the other side for another 2-3 minutes. You want them golden brown and cooked through. Once cooked, take the pancakes off the skillet. Place them on a warm plate. You can also use a low-temperature oven to keep them warm. Repeat the cooking process with the rest of the batter. These steps will help you make delicious high protein pumpkin pancakes. Enjoy every bite! To get the best pancake texture, blend the batter well. You want it smooth and creamy. If your batter is too thick, add a splash of milk or water. Heat your skillet to medium, not high. This helps cook the pancakes evenly. Flip when bubbles form and edges look set. This timing gives you fluffy pancakes. You can swap some ingredients for healthier options. Use Greek yogurt instead of cottage cheese for extra protein. If you want a dairy-free option, use silken tofu. For oats, try oat flour if you prefer a finer texture. Instead of maple syrup, use mashed banana for natural sweetness. These swaps keep your pancakes tasty and nutritious. Serve your pancakes stacked high on a plate. Drizzle with maple syrup for sweetness. Add a sprinkle of pumpkin pie spice for extra flavor. Want some crunch? Top with toasted pecans or walnuts. Fresh fruit like sliced bananas or berries makes a great addition. Serve with a side of yogurt to boost protein even more. Enjoy this wholesome meal! Pro Tips Use Fresh Pumpkin Puree: For the best flavor and texture, consider using homemade pumpkin puree rather than canned. It can brighten the taste of your pancakes and provide a fresher, more vibrant flavor. Experiment with Spices: While pumpkin pie spice is a classic choice, don’t hesitate to add a pinch of nutmeg or cinnamon for an extra flavor dimension. Tailor the spices to your personal taste for a unique twist. Check Doneness Carefully: To ensure your pancakes are perfectly cooked, check the internal temperature with a food thermometer; they should reach 160°F. This guarantees they are safe to eat and wonderfully fluffy. Make Ahead and Freeze: For a quick breakfast option, make a batch of pancakes ahead of time and freeze them. Simply reheat in the toaster or microwave for a nutritious meal in minutes. {{image_4}} To make these pancakes vegan, replace the eggs and cottage cheese. Use a flax egg instead of eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. For the cottage cheese, use silken tofu. Blend it until smooth to mimic the creamy texture. You can still use rolled oats, pumpkin puree, protein powder, and spices. This vegan twist keeps the protein high and the flavor delicious. For a gluten-free version, simply choose gluten-free oats. They work just as well as regular oats. Make sure your protein powder is gluten-free too. Also, check the baking powder to ensure it’s gluten-free. You can use almond flour or coconut flour instead of oats for a different texture. These options keep your pancakes fluffy and light while still being gluten-free. You can easily change the flavor of these pancakes. Add extra spices like cinnamon, nutmeg, or ginger for a warm taste. You can also mix in some chocolate chips for a sweet touch. If you want a fruity twist, add mashed bananas or blueberries to the batter. For nut lovers, toss in chopped walnuts or pecans. Each variation adds a unique flavor to your breakfast treat. Enjoy experimenting with different tastes! To store leftover pancakes, let them cool first. Place them in an airtight container. You can stack them with parchment paper in between to avoid sticking. Keep the container in the fridge. They will stay fresh for about three days. For meal prep, freezing is a great option. Wrap each pancake in plastic wrap. Then, put them in a freezer-safe bag or container. They can last for up to three months in the freezer. When you want them, just take out what you need. To reheat, use the microwave or a skillet. If using the microwave, warm for about 30 seconds. Check them and heat more if needed. For the skillet, heat on medium-low for about one minute per side. This way, the pancakes will regain their fluffy texture. Enjoy them warm for the best taste! These pancakes are high in protein due to key ingredients. First, cottage cheese adds a creamy texture and boosts protein. Second, protein powder contributes even more protein. With two eggs in the batter, you also gain additional protein. The combination of these ingredients gives you a filling meal. Yes, you can use various types of protein powder. Vanilla or unflavored protein works best, but feel free to experiment. Plant-based protein powder is a good choice too. Just keep in mind that some powders can change the pancake's taste or texture. To enhance the pumpkin flavor, add more pumpkin pie spice to the batter. You can also try using fresh pumpkin puree instead of canned. A splash of vanilla extract will boost the pumpkin taste too. Lastly, topping the pancakes with spiced pumpkin seeds can add flavor and crunch. You can tell the pancakes are done when bubbles form on the surface. The edges should look firm and slightly dry. After flipping, cook until the other side turns golden brown. A toothpick inserted in the center should come out clean to ensure they are fully cooked. Yes, you can make these pancakes ahead of time. Prepare the batter and store it in the fridge overnight. Just give it a quick stir before cooking. You can also cook the pancakes in advance and store them. Reheat them in the toaster or microwave when ready to eat. High protein pumpkin pancakes are easy and tasty. We covered key ingredients, step-by-step instructions, and helpful tips. You learned about variations and storage options to keep your pancakes fresh. These pancakes can suit many diets, from vegan to gluten-free. Embrace your creativity and swap in your favorite flavors. Enjoy these nutritious pancakes any time. They boost your energy and health while tasting great. Now, it’s time to cook and savor your delicious creations!

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 2 pumpkin puree
  • 1 2 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, for sweetness)
  • 1 tbsp olive oil or cooking spray for frying

Instructions
 

  • In a high-speed blender or food processor, add the rolled oats, pumpkin puree, cottage cheese, eggs, protein powder, baking powder, pumpkin pie spice, salt, and maple syrup (if desired). Blend on high until you achieve a smooth, well-combined batter with a creamy consistency. Ensure there are no visible lumps.
  • Preheat a non-stick skillet or griddle over medium heat. Once warm, lightly coat the surface with a drizzle of olive oil or a spritz of cooking spray to prevent sticking.
  • Pour 1/4 cup of the pancake batter onto the heated skillet for each pancake. Allow them to cook undisturbed until bubbles form on the surface and the edges begin to firm up, which should take about 2-3 minutes.
  • Using a spatula, carefully flip the pancakes over and cook them on the other side for another 2-3 minutes, or until they turn a beautiful golden brown and are thoroughly cooked through.
  • Once cooked, remove the pancakes from the skillet and place them on a warm plate or in a low-temperature oven to keep them warm while you repeat the cooking process with the remaining batter.

Notes

For an appealing presentation, stack the pancakes high on a serving plate. Drizzle with additional maple syrup and finish with a light dusting of pumpkin pie spice. For a delightful crunch, add a handful of toasted pecans or walnuts on top before serving.
Keyword breakfast, high protein, pancakes, pumpkin