Pumpkin Protein Pancakes

4.84 from 37 votes

Easy Pumpkin Protein Pancakes made in the blender! These gluten free pumpkin pancakes are an easy, healthy start to the day.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Blender
Large skillet or griddle

Ingredients

1 1/2 cups old-fashioned rolled oats
2/3 cup pumpkin puree (or mashed ripe banana)
1/2 cup full-fat cottage cheese
2 large eggs
2 Tbsp. maple syrup
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. salt
Suggested toppings: Chopped pecans or walnuts, chocolate chips, maple butter, almond butter, and/or maple syrup.

Instructions

Combine all ingredients in a high power blender; blend until mostly smooth (do not overblend). Let batter sit in the blender while you preheat a skillet (or griddle) over medium heat. Grease with oil or butter.
*Note: If you have a finicky blender, you may want to add the wet ingredients first to help lubricate the blade (such as the pumpkin puree, cottage cheese, eggs, and maple syrup).
Once the pan is hot, add 1/3 cup batter to the pan for each pancake.
Use the back of a spoon to smooth out batter to create a rounded pancake. Cook for 2 to 4 minutes, or until pancakes slightly puff up and bubbles form around the edges. Gently flip, and cook another 1 to 2 minutes, or until golden brown on the underside. (Note: if the pancakes start browning too quickly, reduce heat to medium-low to prevent burning.)
Serve warm with toppings of choice.

Video

Notes

To Store: Place leftover pancakes in an airtight storage container and refrigerate for up to 4 days.

To Reheat: Gently rewarm pancakes in the microwave until hot. Alternatively, you can also reheat them on a baking sheet in the oven at 350ºF until warmed through, or in a toaster oven.

To Freeze: First, allow your pancakes to fully cool. Once cooled, place a piece of parchment or wax paper in between each pancake and stack them on top of one another. Transfer to a freezer-safe gallon ziptop bag, and freeze for up to 3 months. When ready to eat, reheat pancakes directly from frozen as instructed.

Nutrition