Pumpkin Protein Pancakes With Cottage Cheese
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: High-Protein, Vegetarian
Ingredients
Scale
- 1 cup rolled oats (old fashioned)
- 1/2 cup low-fat cottage cheese
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 scoop vanilla protein powder (optional)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- A pinch of salt
- 1–2 tablespoons milk (if needed to thin the batter)
Instructions
- Step 1: Blend the Batter: Place the rolled oats, cottage cheese, pumpkin puree, eggs, protein powder, pumpkin pie spice, baking powder, vanilla extract, and salt into a high-speed blender. Blend on high for 30 to 45 seconds until the mixture is completely smooth and no lumps of cottage cheese remain. If the batter is too thick to pour, add a splash of milk and pulse again.
- Step 2: Preheat the Pan: Place a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray, butter, or a small amount of coconut oil. Wait until the pan is hot before adding the batter; you can test this by dropping a tiny bit of water on the surface—if it sizzles, it is ready.
- Step 3: Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if necessary. Cook for 2-3 minutes until small bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 1-2 minutes on the other side until golden brown and cooked through.