Pumpkin & Oat Protein Pancakes

15 25 564
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 3
Pumpkin & Oat Protein Pancakes
Health Highlights

Ingredients


1 1/2 cup Oats, dry
1/2 cup Cottage cheese (2% M.F.)
1 tsp Vanilla extract, pure
2 large Egg
1 tsp Pumpkin pie spice
2 tsp Baking powder, gluten-free
1/2 cup Pumpkin purée, canned
1 large Banana (s) (mashed)
2 tbsp Maple syrup, pure
2 tsp Flaxseed meal (ground)
1/4 tsp Sea Salt
3 spray (about 1/3 second) Olive oil cooking spray
3 tbsp Greek yogurt, plain, fat-free (for taopping; optional)
3 tbsp Walnuts (crushed; for topping; optional)
3 tsp Honey (or maple syrup; for topping)

Instructions


  1. Add all ingredients to a blender or food processor (except the toppings: Greek yogurt, walnuts, and honey) and process until just smooth - do not overblend.
    • *Note: If you have a finicky blender, you may want to add the wet ingredients first to help lubricate the blade (such as the pumpkin puree, cottage cheese, eggs, and maple syrup).
  2. Let batter sit in the blender while you preheat a large non-stick skillet (or griddle) over medium heat, so the oats can absorb some of the moisture.
  3. Lightly grease the skillet with spray oil. Once the pan is hot, add 1/4 - 1/3 cup batter to the skillet for each pancake. 
  4. Use the back of a spoon to smooth out the batter to create a rounded pancake. Cook for 2 to 4 minutes, or until the pancakes slightly puff up and bubbles form around the edges. Gently flip, and cook another 1 to 2 minutes, or until golden brown on the underside.
    • *Note: If the pancakes start browning too quickly, reduce the heat to medium-low to prevent burning.
  5. Keep the finished pancakes warm in a 200°F oven while you finish the rest of the batch. 
  6. Enjoy warm topped with Greek yogurt, crushed walnuts, and a drizzle of honey or maple syrup. 


Notes:

Quick Tip:

  • Suggested Toppings: Chopped pecans or walnuts, chocolate chips, maple butter, almond butter, and/or maple syrup.
  • Storage: This recipe is freezer-friendly, so go ahead and make a few batches* - pack them into freezer bags separated by wax paper to freeze on another day.
    • *Each batch will need to be made separately, as more than 1 batch of batter will not fit in an average-sized blender.

Nutrition Facts

Per Portion

Calories 564
Calories from fat 139
Calories from saturated fat 28.1
Total Fat 15.5 g
Saturated Fat 3.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 6.4 g
Monounsaturated Fat 4.0 g
Cholesterol 150 mg
Sodium 380 mg
Potassium 1068 mg
Total Carbohydrate 88 g
Dietary Fiber 11.3 g
Sugars 26.2 g
Protein 22.8 g

Dietary servings

Per Portion


Fruit 0.4
Grain 3.9
Meat Alternative 0.7
Milk Alternative 0.2
Vegetables 0.6

Energy sources


Pygal1%381.4217481682877690.763613152673159%450.7812646516182187.429335128745725%307.53290903017717181.1735347519156716%343.92735997348865100.1014087863401259%25%16%AlcoholCarbohydratesFatProtein

Meal Type(s)

Breakfast




?
Help