It may not quite feel like it yet but fall (or autumn if you prefer) is just about upon us. And as we move into cooler weather, it’s time to start making fall weather treats that include the flavors of autumn. One of the chief tastes of the season is pumpkin. However, a lot of pumpkin-flavored treats also include loads of sugar, simple carbohydrates, and fat.
The good news is that pumpkin itself is a perfectly healthy food, and you can use it to flavor meals that are both mouth-watering and good for you – including pancakes! It may seem too good to be true, but this high-protein pumpkin pancake recipe (which packs 20 grams of protein per serving!) will have you and your loved ones running to the breakfast table. And you’ll be content in knowing you started the day the healthy way!
Try this wholesome recipe from Laura Fuentes at LuaraFuentes.com (https://www.laurafuentes.com/cottage-cheese-pumpkin-pancakes/), and you’ll be adding it your regular fall foods rotation.
High Protein Pumpkin Pancakes
- Cook Time: 4-5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
INGREDIENTS
- 1/2 cup cottage cheese
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla, optional
- 2 teaspoons baking powder, aluminum free
- 1 teaspoon pumpkin spice
- 1 cup old-fashioned oats
INSTRUCTIONS
- In a blender combine the cottage cheese, pumpkin, egg, vanilla, baking powder, cinnamon, and oats.
- Blend for a full minute on high speed, until the batter is smooth – the batter will be thick; do not try to make it thinner by adding more liquid.
- Heat a non-stick griddle or large pan over medium-high heat.
- Once heated, grease, spray, or melt butter on to the cooking surface.
- Pour 1/4-cup of batter per pancake onto the heated, greased cooking surface.
- Cook the pancakes for 2 minutes – until the edges begin to look defined and some bubbles form. Then flip the pancakes and cook for two more minutes on the other side.
- Serve with your favorite toppings and syrups.
- NOTE: These pancakes are so thick that whipped cream is a good topping. Pancake syrup is still a good choice, however. If you want to add more protein, try nut butters, chopped walnuts, or vanilla Greek yogurt as topping alternatives.
*Via Laura Fuentes at LauraFuentes.com (https://www.laurafuentes.com/cottage-cheese-pumpkin-pancakes/)
