High protein pancakes that are 100% whole grain, gluten-free, and full of pumpkin-pie flavor! Great for celebrating fall, Halloween, or any day of the week
Woah nelly, people love the protein pancakes.
This doesn’t surprise me in the least since I eat them almost every morning, and it is a sad day when I don’t have them in my freezer
I guess I’m just shocked at how many views the protein pancakes post gets every single day.
They are the most viewed recipe on my blog ever
Like pumpkin? You’ll be obsessed with these
Another alternative is to make it with sweet potato puree instead of pumpkin. Honestly, I think I liked those even better!
If you’ve ever made the original protein pancakes, you should know that the texture of these is a tad bit different.
They are slightly less firm, I guess. Basically, when I was flipping these pancakes they kinda messed up. But with the regular ones, they hold together a little bit better.
They still have a good texture; they are just a little bit softer.
Pumpkin Protein Pancakes
- Blend the egg, oats, cottage cheese, pumpkin, baking powder, cinnamon, nutmeg, cloves, and ginger together. Let sit for five to ten minutes.
- Preheat a griddle or large skillet over medium/medium-low heat.
- Pour pancake batter onto the griddle or skillet. Cook about 3-4 minutes, until little tiny bubbles form on the surface of the pancake. Flip pancake and cook another 2-4 minutes until cooked through.
- Top with a small pat of butter and a little real maple syrup if desired.
*Nutrition Facts (per serving - entire recipe, with 1 tsp butter & 1 TBSP maple syrup):
326 calories, 12.5g fat (4.9g saturated), 38.4g carbohydrate, 5.2g fiber, 17.3g protein
P.S. I don’t recommend wearing a white shirt when you are picking pomegranate arils… they shoot very vibrant red colors out at you that stain.
Have a great weekend!