Description
These high-protein pancakes are the ultimate cozy breakfast, blending creamy cottage cheese and seasonal pumpkin for a nutrient-dense start to your day. Packed with fiber and protein, they offer a light, fluffy texture that keeps you full until lunch. Naturally sweet and satisfying, this recipe is perfect for meal prep or a relaxing weekend morning. Serve warm with your favorite toppings for a delicious, healthy treat that avoids the post-breakfast sugar crash.
Ingredients
1 cup rolled oats
1/2 cup low-fat cottage cheese
1/2 cup pumpkin puree
2 large eggs
1 tsp baking powder
1 tsp pumpkin pie spice
1 tbsp maple syrup
1/2 tsp vanilla extract
Cooking spray or oil for the skillet
Instructions
Place oats, cottage cheese, pumpkin puree, eggs, baking powder, spice, syrup, and vanilla into a high-speed blender.
Blend on high for 45-60 seconds until the mixture is completely smooth.
Let the batter rest for 5 minutes to allow the oats to absorb moisture for fluffier pancakes.
Preheat a non-stick skillet over medium-low heat and lightly grease with oil or spray.
Pour 1/4 cup of batter per pancake onto the skillet.
Cook for 3-4 minutes until bubbles form, then flip and cook for another 2 minutes until golden brown.
Serve warm immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to one month. Use almond flour as a substitute for oats if desired. Serve with toasted pecans or turkey bacon for added texture and protein.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 110mg