Pumpkin Protein Pancakes are one of the best ways to start your day, especially if you make a batch in advance and reheat them. This pumpkin version is a great way to start Halloween (or any fall/winter) morning with a nice dose of protein and fiber to keep you full and satisfied.
It's no secret that protein pancakes are one of my all-time favorite breakfasts {along with these incredible Egg Muffins}.
I wanted to make a festive Halloween/fall version of my beloved protein pancakes, so I attempted some pumpkin ones. Three batches later -- and the biggest stack of pancakes I've ever had -- and I got it!
Fortunately, none of those "not perfect" recipes were failures, so I have breakfast for the next two weeks ha.
Protein pancakes freeze beautifully - making your mornings so easy. I look forward to waking up in the morning when I know I have breakfast already made, and it's just a quick reheat away from being enjoyed.
Yes, I love cooking but not really at 6am. I am definitely not a morning person.
However, having these Pumpkin Protein Pancakes, or any of the protein pancakes for that matter, help ease me out of my early morning stupor. One day I'll be a morning person... one day...
Until that day, I'll just make big batches of protein pancakes and hope for the best.
This week is the perfect week to enjoy Pumpkin Protein Pancakes being the week of Halloween and all.
These will definitely be my breakfast of choice on Halloween because they are a great source of protein and have filling fiber. Starting my day off with a nourishing, satisfying breakfast always sets the mood for a healthy day. I feel better and have more energy to tackle the day!
And what better way to tackle the day than with a stack of Pumpkin Protein Pancakes preferably with a cup of Pumpkin Spiced Coffee?!
Happy almost Halloween!
Pumpkin Protein Pancakes
Ingredients
- 1 ¼ cup oats old-fashioned or quick
- 4 large eggs
- 1 cup cottage cheese
- 1 teaspoon baking powder
- ⅔ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- butter and/or real maple syrup for serving
Instructions
- Add the oats to a food processor and pulse until you make oat flour. Add the remaining ingredients and pulse until completely combined.
- Preheat a griddle or large non-stick skillet over medium/medium-high heat. Add about ¼ cup batter to the griddle per pancake Note: the batter will be pretty thick. Just stir before transferring to griddle or skillet.
- Let cook on one side until tiny bubbles form. Carefully flip and cook on the other side until done {should take about 2-4 minutes per side}.
- Repeat with remaining batter until done.
- Serve with butter and/or maple syrup. Refrigerate leftovers and keep up to 5 days or freeze for up to 6 weeks.
Notes
What to Use in This Recipe
[showhide type="post" more_text="Click here for Lentil Chilli Nutrition Facts" less_text="Clear Nutrition Facts"]
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Meme
Doesn't this recipe look good?! You should probably share it:
Katie (The Muffin Myth) says
This is a great recipe, AND I happen to have all of the ingredients on hand! Yay! I love that the protein comes from cottage cheese and eggs, not protein powder like so many protein pancakes do these days. I love making big batches of pancakes or waffles and freezing them for busy days. In fact, I've got a recipe for freezer waffles coming up on my blog! Normally I don't have much of a fancy breakfast during the week, but I'm working from home today AND I have all the ingredients AND it's Halloween, so I pretty much have to, right? Thanks for the recipe!
Meme says
Thanks so much Katie!!! And yes, if you have the ingredients - you must try the recipe. They are my favorite way to start my day.
Freezer breakfasts are seriously the best thing to happen to mornings 🙂
Lisa says
Do you have the nutrition information for this recipe? Thanks!
Meme says
Yes! Under the recipe, click the link that says "Click here for Nutrition Facts" and you can see them 🙂
xo!