Ingredients
Pancake Batter
- ¾ cup full-fat cottage cheese
- ½ cup pure pumpkin purée
- 2 large eggs
- 1 cup rolled oats
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch ground cloves
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract or paste
- Pinch sea salt
For Cooking
- Butter, ghee, or avocado oil (for cooking)
Instructions
- Blend Ingredients: Add the cottage cheese, pumpkin purée, eggs, rolled oats, maple syrup, cinnamon, ginger, nutmeg, cloves, baking powder, vanilla extract, and sea salt to a high-speed blender. Blend the mixture until completely smooth, ensuring even distribution of all ingredients for a uniform batter.
- Rest the Batter: Let the batter sit for 5 minutes. This allows the oats to absorb some of the liquid, helping the batter to thicken slightly for better consistency when cooking.
- Preheat the Pan: Heat a griddle or a nonstick skillet over medium-low to medium heat. Lightly grease the surface with butter, ghee, or avocado oil to prevent sticking and to add flavor.
- Portion the Batter: Scoop about 2–3 tablespoons of batter per pancake onto the heated pan. For larger pancakes, use up to ¼ cup of batter per pancake to achieve the desired size.
- Cook First Side: Cook the pancakes for approximately 2–3 minutes. Watch for the edges to set, bubbles forming on the surface, and the bottoms turning golden brown.
- Flip and Cook Second Side: Carefully flip the pancakes and cook for another 2–3 minutes until golden brown and cooked through in the center. Maintain moderate heat to ensure the centers cook evenly without burning the exterior.
- Serve Warm: Serve your pumpkin protein pancakes warm with your choice of butter, nut butter, Greek yogurt, fresh fruit, cinnamon, or a drizzle of pure maple syrup for enhanced flavor and texture.
- Storage – Refrigerate: Once cooled, store pancakes in an airtight container in the refrigerator for up to 3–4 days. When ready to eat, reheat in a toaster, toaster oven, skillet, or microwave until thoroughly warmed.
- Storage – Freeze: Cool pancakes completely before freezing. Arrange them in a single layer and freeze, then transfer to a freezer-safe bag or container with parchment paper between layers if stacking. Store for up to 2 months. Reheat directly from frozen in a toaster or toaster oven, or thaw overnight in the refrigerator and warm in a skillet.
Notes
- Use full-fat cottage cheese for creamier texture and better flavor.
- Adjust the amount of maple syrup to your preferred level of sweetness or substitute with a sugar-free syrup for lower sugar content.
- Cooking on moderate heat is key to ensure the pancakes cook through without burning due to the moisture from the pumpkin.
- Feel free to add mix-ins like chopped nuts or chocolate chips for added texture but consider the moisture content.
- These pancakes freeze and reheat well, making them a great option for meal prep breakfasts.
- This recipe yields about 8 medium-sized pancakes, serving 8 people with one pancake each or fewer people if serving multiple pancakes per person.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
