Pumpkin Protein Pancakes

Pumpkin Protein Pancakes Recipe

Want a recipe that feels like fall… but also feels like hitting your goals?

At 34 grams of protein and 7 grams of fiber per serving, these pumpkin protein pancakes are moist, fluffy, and super satisfying!

The cottage cheese (or you can also use Greek yogurt) is the real heavy lifter here, but the protein content also comes from the eggs, egg whites, and – surprise – the whole wheat flour! Many people don’t realize that whole wheat flour has four grams of protein per serving, which can help to boost the protein content of vegetarian recipes like this one. Plus, pumpkin itself – despite its #basic reputation – is a highly nutritious food, packed with Vitamin A, Vitamin C, and potassium.

Instructions for Pumpkin Protein Pancakes

This recipe makes 2 servings. Combine in blender:

• 3/4 cup whole wheat flour (and you can add more if the recipe is too thin)
• stevia to taste
• 1 tsp baking powder
• 1/2 tsp salt
• pumpkin spice seasoning to taste
• 1 cup low fat cottage cheese (or Greek yogurt)
• 1/4 cup pumpkin puree
• 1 tsp vanilla
• 2 eggs
• 4 egg whites

… then hit the hot griddle, and cook just like regular pancakes!

If the batter is overly runny, you can adjust with a little more flour if needed.

Nutrition Facts for Pumpkin Protein Pancakes

Per serving (this recipe makes 2 servings), these pumpkin protein pancakes have:

• 350 calories
• 34 grams protein
• 37 grams carbs
• 7 grams fiber
• 7 grams fat
• 2 grams saturated fat
• 5 grams sugar (no added sugar)
• It’s also high in potassium and Vitamin A!

The true taste test is that both my daughter and my husband loved this breakfast! And unlike some low-calorie recipes that are only “low-calorie” because of the serving size is absurdly small, you can eat plenty of these pancakes and they will keep you full! It’s a generous serving when you split the recipe into two servings.

Tips:

• I love Sweetleaf Maple Syrup (made with stevia) for pancakes like these! I love regular maple syrup, too, but if you want to stay sugar-free, Sweetleaf is what I would recommend.
• With low-maintenance recipes like these, I often leave the eggs out until the last minute so that I can taste the mixture for seasoning and sweetness before cooking.
• You can double up the recipe, and keep pancakes as leftovers for snacks. For example, if 4 pancakes equal breakfast, 2 pancakes make a great snack! They’re also a great meal-prepped breakfast that can be made all at once, and then reheated for breakfast each morning (I use the toaster to reheat).

Want more recipes like this that are high-protein, high-fiber, easy, and delicious? Download my 28-Day Meal Prep Guide for free!