Pumpkin Protein Pancakes

Name: Pumpkin Protein Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 1/2 cups old-fashioned rolled oats; 2/3 cup pumpkin puree ((sub mashed ripe banana)); 1/2 cup full-fat cottage cheese ((I use Good Culture brand)); 2 large eggs; 2 Tbsp. maple syrup; 2 tsp. baking powder; 1 tsp. pumpkin pie spice ((sub apple pie spice)); 1/4 tsp. salt; Optional toppings: Chopped pecans or walnuts, chocolate chips, maple butter, nut butter, maple syrup.

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 3

Author : Jamie Vespa MS, RD

gluten free pancakes protein pancakes pumpkin pancakes

Ingredients

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1 1/2 cups old-fashioned rolled oats2/3 cup pumpkin puree ((sub mashed ripe banana))1/2 cup full-fat cottage cheese ((I use Good Culture brand))2 large eggs2 Tbsp. maple syrup2 tsp. baking powder1 tsp. pumpkin pie spice ((sub apple pie spice))1/4 tsp. saltOptional toppings: Chopped pecans or walnuts, chocolate chips, maple butter, nut butter, maple syrup.

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Instructions

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Step 1

Combine all ingredients in a high power blender; blend until mostly smooth. Let batter sit in the blender while you preheat a skillet (or griddle) over medium heat. Grease with oil or butter.

Step 2

Once the pan is hot, add 1/3 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.) Serve warm with toppings of choice.