Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

High Protein Pumpkin Pancakes with Cottage Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

  • Author: Emma
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

These High Protein Pumpkin Pancakes with Cottage Cheese are a delicious and nutritious way to start your day. Packed with protein from cottage cheese and eggs, combined with the seasonal flavor of pumpkin and warm spices, these pancakes are fluffy and satisfying. Enhanced with quick oats and lightly sweetened with maple syrup, they can be customized with chocolate chips or your favorite toppings like Greek yogurt and pecans for an extra touch of indulgence.

Ingredients

Main Ingredients

  • 1 ¼ cups quick oats
  • ½ cup pumpkin puree
  • 1 cup cottage cheese
  • ¼ cup milk of choice
  • 2 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons maple syrup
  • 2 teaspoons pumpkin pie spice

Cooking Fat

  • Avocado oil or butter for cooking

Optional Add-Ins

  • Chocolate chips (optional)

Toppings

  • Vanilla Greek yogurt or Greek yogurt whip
  • Pecans

Instructions

  1. Prepare the Batter: In a high-speed blender, combine the oats, pumpkin puree, cottage cheese, milk, eggs, baking powder, baking soda, maple syrup, and pumpkin pie spice. Blend until smooth and fully combined. If using optional add-ins like chocolate chips, gently fold them into the batter with a spoon or spatula after blending. Let the batter sit for about 10 minutes to achieve fluffier, less dense pancakes.
  2. Heat the Pan: Warm a large pan over medium-low heat and add a small amount of avocado oil or butter to prevent sticking and promote even cooking.
  3. Cook the Pancakes: Pour a heaping ¼ cup of batter into the pan for each pancake. Continue pouring until all the batter is used, wiping the pan between batches to prevent burning or blackening on the edges. You may need to adjust the heat slightly after the first batch to avoid excessive browning.
  4. Flip and Finish Cooking: When the pancakes start bubbling around the edges and the tops begin to set, about 3-4 minutes, carefully flip each pancake. Cook the other side for an additional 2-4 minutes, or until both sides are golden brown and the pancakes are cooked through.
  5. Serve and Enjoy: Serve the pancakes warm topped with your favorite additions such as vanilla Greek yogurt, Greek yogurt whip, pecans, maple syrup, nut butter, or fresh berries. Enjoy a nutritious, protein-packed breakfast treat!

Notes

  • Allowing the batter to rest for 10 minutes helps the oats absorb moisture, resulting in fluffier pancakes.
  • Use medium-low heat to prevent the pancakes from burning while ensuring they are cooked through.
  • Wiping the pan between batches helps keep the pancakes evenly cooked and prevents burnt edges.
  • Optional chocolate chips add sweetness but can be omitted for a lower sugar version.
  • Substitute milk of choice with non-dairy milk to make the recipe lactose-free.
  • The pancakes can be stored in the fridge for up to 3 days and reheated in a toaster or skillet.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://myeasyplate.com/high-protein-pumpkin-pancakes-with-cottage-cheese-recipe/