Gluten Free Pumpkin Protein Pancakes

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Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 6
Gluten Free Pumpkin Protein Pancakes
Health Highlights


1 3/4 cup Rolled oats- Gluten Free
1 1/2 cup Cottage cheese (1% M.F.)
1 tbsp Vanilla extract, pure (plus 1 tsp)
1 cup Egg white
1 tsp Pumpkin pie spice
2 1/2 tsp Baking powder, gluten-free
1/2 cup Pumpkin purée, canned
1 large Banana (s) (mashed)
3/4 tsp Cinnamon
2 1/2 tsp Maple syrup, pure (organic)
2 tsp Flaxseed meal (ground)
1 pinch Sea Salt
3 spray (about 1/3 second) Olive oil cooking spray
4 tsp Fruit jam (for topping - organic)


1. Put all of the ingredients into a blender and process until smooth.

2. Heat a large nonstick skillet over medium heat and lightly grease. Using an ice cream scoop, scoop about ¼ cup of batter into circles. Cook until bubbling around the edges, then flip to cook the other side until golden brown and cooked through.

3. Keep the finished pancakes warm in a 200 F oven while you finish the rest of the batch. 

4. Enjoy warm with jam, sauce or other toppings, or pack into freezer bags separated by wax paper to freeze for another day.


Nutrition Facts

Per Portion

Calories 299
Calories from fat 45
Calories from saturated fat 12.7
Total Fat 5.0 g
Saturated Fat 1.4 g
Trans Fat 0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 1.3 g
Cholesterol 2.3 mg
Sodium 327 mg
Potassium 620 mg
Total Carbohydrate 48 g
Dietary Fiber 6.4 g
Sugars 10.0 g
Protein 17.7 g

Dietary servings

Per Portion

Fruit 0.2
Grain 2.3
Meat Alternative 0.7
Milk Alternative 0.2
Vegetables 0.3

Energy sources


Meal Type(s)