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Plate of pumpkin cottage cheese protein pancakes topped with syrup and nuts.

Pumpkin Cottage Cheese Protein Pancakes

Delicious and nutritious pancakes made with cottage cheese and pumpkin, perfect for a wholesome breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup cottage cheese Use low-fat cottage cheese for a lighter option.
  • 1/2 cup pumpkin puree Can substitute with homemade pumpkin puree.
  • 2 large eggs Can substitute with flax eggs for a vegan version.
  • 1/2 cup oats Use gluten-free oats for a gluten-free variation.
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin spice You can adjust the amount based on your taste.
  • 1 tablespoon honey or maple syrup Adjust sweetness according to preference.
  • Pinch salt
  • Cooking spray or oil for the pan Use as needed to prevent sticking.

Method
 

Preparation
  1. In a mixing bowl, combine the cottage cheese, pumpkin puree, eggs, oats, baking powder, pumpkin spice, honey (or maple syrup), and a pinch of salt. Mix until well combined.
Cooking
  1. Heat a non-stick skillet over medium heat and coat with cooking spray or a little oil.
  2. Pour about 1/4 cup of the batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Serving
  1. Serve warm, topped with additional pumpkin puree, maple syrup, or your favorite toppings.

Notes

These pancakes are best served warm and can be stored in the fridge for 3 days or frozen for up to 2 months. Reheat in a toaster or microwave.