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Oatmeal Pumpkin Protein Pancakes

Delightful and nutritious pancakes made with pumpkin purée, cottage cheese, and oats, perfect for a wholesome breakfast option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 1 cup pumpkin purée
  • 1.5 cups cottage cheese Dairy-free alternative can be used.
  • 3/4 cup milk of choice Almond, oat, or whole milk can be used.
  • 2 pieces eggs Can be substituted with flax eggs for vegan option.
  • 2.5 cups old-fashioned oats Ensure gluten-free certification if necessary.
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 3/4 - 1 teaspoon pumpkin pie spice Adjust according to taste.
  • 1/4 cup maple syrup Adjust sweetness to preference.
  • 1-2 tablespoons butter For frying.

Method
 

Preparation
  1. Blend all the ingredients: Combine pumpkin purée, cottage cheese, milk, eggs, oats, baking powder, vanilla extract, pumpkin pie spice, and maple syrup (if using) in a blender. Blend until smooth and creamy.
  2. Prepare the pan: Melt butter in a sauté pan over medium heat until bubbling.
Cooking
  1. Reduce the heat to medium-low. Pour about 1/8 of the batter into the pan and let it rest until bubbles appear on the surface.
  2. Flip the pancake gently and press down lightly with a spatula. Cook until both sides are golden brown.
  3. Repeat with remaining batter, adding more butter to the pan as needed.
Serving
  1. Serve topped with maple syrup, crushed pecans, powdered sugar, or any favorite toppings.

Notes

To achieve the perfect texture, adjust the thickness of the batter by adding more milk or oats as needed. Batter can be prepared the night before and stored in the refrigerator. Use a non-stick pan for best results.