Well hello first official day of fall! I haven’t blogged in AGES, but had to dust off my keyboard to share these delicious pumpkin protein pancakes with all of you. It was difficult, but I managed to wait until the first full day of fall to burst open my first can of pumpkin for the season. And I’m glad I waited. It’s currently raining outside, and the smell of pumpkin just adds to the festive fall weather.
These pancakes are different from the majority of the protein pancakes I’ve found on pinterest because they don’t include protein powder. Instead, these pumpkin pancakes get their protein from cottage cheese, Greek yogurt, eggs and oats! I have a regular protein pancake, and a banana bread protein pancake recipe to share too, so check back soon!
Pumpkin Protein Pancakes
Prep Time: 5 min
Cook Time: 5 min
Keywords: blender freezer meal stove-top breakfast egg oatmeal pumpkin fall
Ingredients (12 pancakes)
- 2 cups oatmeal, ground
- 1 cup cottage cheese
- 1/2 cup canned pumpkin
- 1/2 cup plain Greek yogurt (sub Chobani pumpkin yogurt for added pumpkin flavor)
- 8 eggs
- 1/4 cup maple syrup (or liquid sweetener of choice)
- 2 TBS chia seeds
- 2 tsp vanilla
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- Add-ins of choice (I recommend pecans, craisins, and/or raisins)
In a food processor or blender, grind oatmeal until it is the consistency of flour. Add all other ingredients and blend until smooth. Add add-ins of choice, but don’t blend.
In a skillet on medium-high heat (or 330 degrees), measure out pancakes with a 1/3 cup measuring cup. Once bubbles start to form on the top flip pancakes and cook an additional 1-2 minutes.
Serve plain or topped with syrup, vanilla yogurt, or extra chia seeds.