Protein-packed but with NO powder, these pumpkin protein pancakes are a great fall-time breakfast option for kids, or adults! And, you won’t believe how light, fluffy and filling they are. Protein powder is the go-to option for most people making protein pancakes. But, the egg whites, cottage cheese, and even the oats in this recipe contain TONS of all-natural protein. Combined, they pack a whopping 25g into each serving of these pumpkin protein pancakes! And, made with real pumpkin and plenty of cinnamon, they’re loaded with comforting fall flavors to start your day off right.
To get even more festive, try cooking your pumpkin protein pancakes into fun shapes using a simple metal cookie cutter. Just coat the cutter with cooking spray, fill the inside with batter on the skillet, and cook! Just be sure to choose a cookie cutter with a rubber edge—an all-metal cookie cutter will get very HOT. But, no matter what shape you cook ‘em into, these pumpkin pancakes are seriously delicious. They’re fluffy like REAL pancakes, not gummy at all like protein pancakes made with powder can be, and so easy to throw together!
1 tsp baking powder
1/4 tsp cinnamon
1 1/2 Tbsp coconut flour
1/2 cup egg whites
1/4 cup low-fat cottage cheese
1/4 cup old-fashioned rolled oats (or quick cooking)
pinch of salt
1/4 tsp pumpkin pie spice ( or addt’l cinnamon)
1/4 cup pumpkin puree
1/2 – 1 tsp sweetener of choice
1/4 tsp vanilla extract
Preheat griddle or skillet.
Combine all ingredients in a blender or food processor and blend until smooth.
Pour batter onto sprayed griddle or skillet into your desired pancake shapes. (Use a cookie cutter with a rubber grip so you don’t burn your hand, be sure to also spray your cookie cutter if using one!)
Once the pancakes begin to bubble as they would normal pancakes, flip to cook through on the other side. (Remove cookie cutter before flipping.)
Serve with syrup and/or desired toppings!
Yields ~6 pumpkin protein pancakes.
Serving: 1 serving