Best Pumpkin Protein Pancake Recipe w/ Cottage Cheese
Make the best fluffy pumpkin protein pancake recipe with oat flour, cottage cheese, pumpkin puree, and cinnamon. My maple greek yogurt syrup makes it even higher in protein and more irresistible. It’s all naturally sweetened without refined sugar or flour.
Get ready for a delicious mashup of pumpkin pie, toasted oats, and maple syrup in my pumpkin protein pancake recipe made with cottage cheese.
The whole family will enjoy these because they’re made gluten-free with oat flour and cook light and fluffy in only 2-3 minutes with cottage cheese. And they’re naturally sweetened with my Greek yogurt maple cinnamon syrup. You can easily batch-prep these for a quick, healthy breakfast, brunch or serve them for a special occasion. You can enjoy the taste of the fall season any time of year. My healthy pumpkin pancakes are the perfect breakfast for busy mornings and are made with clean, simple ingredients with 12 grams of protein per serving of 3 pancakes
Why You’ll Love This Protein Gluten-Free Pumpkin Pancake Recipe
- You only need a few simple ingredients.
- It is super easy to make for an impressive result.
- The flavor-rich ingredients make it taste amazing!
- All the ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
Here is everything you need to make the best-tasting pumpkin protein pancake recipe w/ cottage cheese:
Quick Oats: You can substitute quick oats with rolled oats, old fashioned oats, oat flour, or even almond flour for a gluten-free option. You can add extra protein by replacing several tablespoons of oat flour with your favorite vanilla protein powder or vegan protein powder. You can also use a combination of flour.
Cottage Cheese: If you don’t have cottage cheese, you can use Greek yogurt, ricotta cheese, or mashed banana for a creamy texture.*
Pumpkin Puree: Sweet potato puree or butternut squash puree can be used as a substitute for pumpkin puree.*
Eggs and Egg Whites: To make it vegan, replace whole eggs and egg whites with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce (1/4 cup per egg).*
Milk: You can use any plant-based milk like almond milk, soy milk, or oat milk, or regular dairy milk if not lactose intolerant.
Baking Powder: Baking soda with a bit of vinegar (1 teaspoon baking soda + 1 tablespoon white or apple cider vinegar) can work as a replacement for baking powder.*
Vanilla: You can omit the vanilla extract.
Pumpkin Pie Spice: Make your own pumpkin pie spice blend using a mixture of cinnamon, nutmeg, cloves, and allspice if you don’t have pre-made pumpkin pie spice.
Maple Syrup: You can use honey, agave syrup, or a sugar-free maple syrup substitute for sweetness.*
Greek Yogurt: Greek yogurt can be substituted with regular yogurt, coconut yogurt, or almond yogurt for a dairy-free option.
Maple Extract: If you don’t have maple extract, you can omit it or add a bit more maple syrup for flavor.
Cinnamon: Ground nutmeg or pumpkin pie spice can be used in place of cinnamon for a slightly different flavor.
Toppings: You can take these pumpkin oatmeal pancakes to the next level by adding your favorite toppings, including pecans, toasted pumpkin seeds, toasted almonds, or even peanut butter.
*I have not tested this substitution and can not endorse the result.
How to Make My Cottage Cheese Pumpkin Protein Pancake Recipe
Step 1: Make the Batter
In a blender or food processor, blend the quick oats until they resemble a fine flour-like consistency.
Dump the oat flour into a mixing bowl.
Add your wet ingredients to the blender, including cottage cheese, pumpkin puree, eggs, egg whites, milk, vanilla, and maple syrup.
Then add your dry ingredients, including oat flour, baking powder, salt, and pumpkin pie spice. Mix well until all ingredients are fully combined and the batter is smooth. If the batter is too thick, you can add a little more milk to reach your desired consistency.
Step 3: Make the Maple Greek Yogurt Syrup
In a small bowl, whisk together the Greek yogurt, maple syrup, vanilla extract, maple extract, and ground cinnamon until smooth and well combined. Taste the syrup and adjust the sweetness or flavor to your liking by adding more maple syrup or extracts if desired.
Step 4: Serve the Pancakes
Stack the warm pumpkin pancakes on a plate. Drizzle the Maple Greek Yogurt Syrup generously over the pancakes.
Optionally, garnish with fresh berries, chopped nuts, or a sprinkle of cinnamon for added flavor and presentation. Serve the pancakes hot, and enjoy your delicious high-protein pumpkin pancakes with cottage cheese and maple Greek yogurt syrup!
Pumpkin Pancake Recipe Notes
Oat Options: If you’re using rolled oats instead of quick oats, consider blending them into a flour-like consistency using a food processor or blender. This ensures a smoother pancake batter.
Cottage Cheese Texture: Blending the cottage cheese in a food processor or blender with all the other ingredients will eliminate any noticeable cottage cheese curds in the pancakes.
Pumpkin Puree: Be sure to use plain canned pumpkin puree without added spices or sugar. Homemade pumpkin puree works well too.
Egg Substitutes: If you’re using flax eggs or applesauce as egg substitutes, ensure they are well-mixed and have a thick, egg-like consistency before adding them to the batter.
Batter Thickness: Adjust the amount of milk to achieve your desired pancake batter thickness. Thicker batter will yield thicker pancakes, while thinner batter will result in thinner pancakes.
Cooking Temperature: Preheat your griddle or skillet over medium-low heat. This helps prevent the pancakes from burning on the outside while remaining undercooked on the inside.
Non-Stick Surface: Use a non-stick skillet or griddle or lightly grease the cooking surface with cooking spray or a small amount of oil to prevent sticking.
Flip Carefully: When flipping the pancakes, wait until you see bubbles forming on the surface and the edges look set. Use a spatula to flip them gently to avoid breaking them.
Keep Warm: To keep the pancakes warm while cooking the entire batch, place them on a baking sheet in a preheated oven at around 200°F (93°C).
MAPLE GREEK YOGURT SYRUP
Greek Yogurt Consistency: Ensure your Greek yogurt is well-mixed and smooth before adding other syrup ingredients. You can use a whisk to accomplish this.
Adjust Sweetness: Taste the syrup and adjust the sweetness to your liking by adding more or less maple syrup or sweetener of your choice.
Custom Flavor: Experiment with different extracts, like almond or coconut, to give your syrup a unique flavor twist.
Do you love pancakes? Check out more of my easy and nutritious pancake recipes:
Fluffy Pumpkin Protein Pancakes Recipe with Cottage Cheese
Ingredients
Pumpkin Pancakes:
- 1-1/2 cups quick oats
- 1/2 cup cottage cheese
- 1/2 cup pumpkin puree
- 2 eggs
- 3 egg whites
- 2 tablespoons milk (almond milk is my fave)
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 3 tablespoons maple syrup
Maple Greek Yogurt Syrup:
- 1/2 cup greek yogurt
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 2 drops maple extract
- 1/4 teaspoon cinnamon
Instructions
- In a blender or food processor, blend the quick oats until they resemble a fine flour-like consistency.Dump the oat flour into a mixing bowl.
- Add your wet ingredients to the blender, including cottage cheese, pumpkin puree, eggs, egg whites, milk, vanilla, and maple syrup. Then add your dry ingredients, including oat flour, baking powder, salt, and pumpkin pie spice. Mix well until all ingredients are fully combined and the batter is smooth. If the batter is too thick, you can add a little more milk to reach your desired consistency.
- Preheat a non-stick skillet or griddle over medium-low heat. If your cooking surface tends to stick, lightly grease it with cooking spray or a small amount of oil.Pour roughly 1/4 cup of batter onto the preheated skillet. Use the back of a spoon to spread the batter into a circular shape, if needed, to create even pancakes.Cook the pancakes for 1-2 minutes on each side or until they are golden brown and firm in the center. You'll know they're ready to flip when the edges look set.
- In a small bowl, whisk together the Greek yogurt, maple syrup, vanilla extract, maple extract, and ground cinnamon until smooth and well combined. Taste the syrup and adjust the sweetness or flavor to your liking by adding more maple syrup or extracts if desired.
- Stack the warm pumpkin pancakes on a plate. Drizzle the Maple Greek Yogurt Syrup generously over the pancakes.Optionally, garnish with fresh berries, chopped nuts, or a sprinkle of cinnamon for added flavor and presentation. Serve the pancakes hot, and enjoy your delicious high-protein pumpkin pancakes with cottage cheese and maple Greek yogurt syrup!
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