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pumpkin protein pancakes being eaten with a fork
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4.92 from 79 votes

Pumpkin Protein Pancakes

Nothing says fall like these light and fluffy, warmly spiced pumpkin protein pancakes! This pancake recipe makes two servings of satisfying pancakes for a healthy breakfast with just 6 simple ingredients. They taste amazing and can be whipped up in your blender in less than 5 minutes, for a complete and wholesome meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: BREAKFAST, DIET, pancakes
Cuisine: American, gluten free, kids, low carb + keto, vegetarian
Servings: 2 servings
Calories: 250kcal
Author: Dani Spies

Ingredients

  • 1 cup rolled oats
  • 3/4 cup egg whites about 6
  • 1/2 cup cottage cheese
  • 1/4 cup pumpkin puree
  • 1 tbsp. maple syrup
  • 1 tsp. pumpkin pie spice

Instructions

  • Pop everything into the blender and blend until you have a pancake-like batter.
  • Heat a nonstick skillet over a medium heat. Lightly coat the pan with coconut oil or cooking spray and drop cup rounds of batter onto the pan. Cook until edges are bubbling and then flip and cook another two minutes or until edges are golden brown and pancakes are cooked though.
    cooking pumpkin protein pancakes on a griddle
  • Top pancakes with any favorite toppings, such as chopped nuts and maple syrup. Makes 2 servings.
    drizzle maple syrup over a stack of pancakes

Video

Notes

Freezing pancakes: These pancakes freeze really well. Sometimes I double or even triple the recipe, and keep extra pancakes stored in the freezer for busy weekday mornings. See post for full instructions on how to best freeze pancakes.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 38g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 216mg | Potassium: 283mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4840IU | Vitamin C: 1.9mg | Calcium: 97mg | Iron: 2.6mg