Pumpkin Protein Pancakes

4.78 from 44 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

1/2 cup pumpkin puree
3/4 cup cottage cheese (I prefer using full-fat)
2 large eggs
2 Tbsp. maple syrup
1 tsp. vanilla extract
1 1/2 cups old-fashioned rolled oats
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. kosher salt
Oil or butter for cooking
Optional add-ins or toppings: Chopped pecans or walnuts, chocolate chips, maple butter, almond butter, and/or maple syrup.

Instructions

Add pumpkin puree, cottage cheese, eggs, maple syrup, and vanilla to a blender. (Adding the wet ingredients first helps lubricate the blade and aid in smoother blending.) Blend until mostly smooth, starting on low speed and increasing to medium-high.
Next, add the dry ingredients (oats, baking powder, pumpkin pie spice, and salt). Blend again until mostly smooth.
If you plan on mixing in nuts or chocolate chips, stir them in after blending. Let batter sit in the blender while you preheat a skillet (or griddle) over medium heat. Grease with olive oil or butter.
Once the pan is hot, add ~1/3 cup of the batter to the pan for each pancake. The batter will be thick, so you'll need to use a spoon to smooth out the batter to create a rounded pancake. (Also note the batter will continue to thicken as it sits, so be sure to cook the pancakes right after blending.)
Cook for 2 to 4 minutes, or until pancakes slightly puff up and bubbles form around the edges. Gently flip, and cook another 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.)
Repeat with extra oil or butter and remaining pancake batter.
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