Pumpkin Cottage Cheese Protein Pancakes are a delightful and healthy twist on your traditional pancake breakfast. Combining the creamy texture of cottage cheese with the rich, warm flavor of pumpkin, these pancakes make for a breakfast that’s not just delicious but also packed with protein. Whether you’re looking for a filling breakfast, a post-workout treat, or a healthy snack, these pancakes have you covered!
What Goes into These Pancakes
Creating these tasty Pumpkin Cottage Cheese Protein Pancakes is easy! Here are the ingredients you’ll need:
- 1 cup cottage cheese (about 240g)
- 1/2 cup pumpkin puree (not pumpkin pie filling, about 120g)
- 2 large eggs
- 1/2 cup oat flour or finely ground rolled oats (about 60g)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1 tablespoon honey or pure maple syrup
- Pinch of salt
Optional Add-ins:
- 1 tablespoon vanilla protein powder
- 1 mashed banana
- 1/4 cup chopped pecans
- 1/4 cup rolled oats
- Mini chocolate chips
Step-by-Step Recipe for Pumpkin Cottage Cheese Protein Pancakes
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Prepare the Wet Ingredients: In a large mixing bowl, whisk together the cottage cheese, pumpkin puree, eggs, and honey until fairly smooth. For an ultra-smooth batter, consider pulsing the mixture briefly in a blender or food processor.
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Mix the Dry Ingredients: Add the oat flour, cinnamon, nutmeg, baking powder, and a pinch of salt to the wet ingredients. Gently stir until just combined – be careful not to overmix!
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Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
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Cook the Pancakes: Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until you see small bubbles forming on the surface. The edges should look set. Carefully flip the pancakes and cook for another 2-3 minutes until they’re golden brown.
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Keep Them Warm: If you’re making multiple pancakes, keep the finished ones warm in a 200°F (93°C) oven while you complete the batch.
How to Serve Pumpkin Cottage Cheese Protein Pancakes
When it’s time to serve, stack your fluffy pancakes on a plate and drizzle with warm maple syrup or honey. For an extra touch, add a dollop of Greek yogurt or whipped topping on the side. To elevate the taste, sprinkle with chopped nuts or serve alongside fresh apple slices for a crunchy contrast. Enjoy them fresh off the skillet for the best flavor!
Helpful Tricks for Pumpkin Cottage Cheese Protein Pancakes
- Variations: Get creative! Try adding a mashed banana to the batter for extra sweetness and banana flavor, or mix in mini chocolate chips for a fun twist.
- Texture Boost: For a bit of crunch, toss in 1/4 cup of rolled oats or chopped pecans. This not only adds texture but also boosts the nutritional value.
- Protein Power: If you want to increase protein content, add a tablespoon of your favorite vanilla protein powder to the batter.
Pumpkin Cottage Cheese Protein Pancakes FAQs
1. Can I use any type of flour for these pancakes?
Yes, you can substitute oat flour with whole wheat flour or almond flour. Just note that the texture may differ slightly.
2. Can I make the batter ahead of time?
Absolutely! You can prepare the batter in advance and store it covered in the fridge for up to 24 hours. Just give it a gentle stir before cooking.
3. What can I do with leftover pancakes?
Leftover pancakes can be stored in an airtight container in the fridge for 3-4 days or frozen for up to a month. Reheat in the toaster or microwave when you’re ready to eat!
These Pumpkin Cottage Cheese Protein Pancakes are sure to become a favorite in your breakfast rotation. Packed with flavor and nutrition, they’re a simple, satisfying way to start your day. So grab your ingredients and give this recipe a try—you won’t regret it!