No protein powder needed in this recipe for Pumpkin Protein Pancakes! Enjoy a batch for breakfast or a snack on a busy day!
Time for another delicious recipe- Pumpkin Protein Pancakes. Today I’m super excited because the lovely Brittany from Eating Bird Food is here! I’m sure many of you are already familiar with her blog and the delicious recipes she posts. I’m so honored she agreed to be here today! Brittany and I have really connected in the blog world over the past couple of years. We even had the opportunity to go on a trip together this year and were emailing excitedly before I realized I wasn’t going to be able to go because of baby. But I have faith that we WILL connect in person sometime soon! Please take a minute to go check out her blog if it’s new to you. It’s guaranteed to make you drool and I love the way her sunshiney personality comes through in all her posts!
Hi there Lean Green Bean readers! I’m Brittany, the blogger behind the blog Eating Bird Food. I’m an holistic health coach, certified personal trainer and lover of all things food, nutrition and fitness. On my blog I post healthy recipes, workout ideas, inspiration and share a few lifestyle posts here and there.
Although I’ve never met Lindsay in person we’ve been blog friends for quite a while now and I’m beyond honored to be here guest posting while she’s caring for the newest addition to the bean family. I couldn’t be more happy for her and Mr. Bean!! (Side note: Am I the only one that thinks of this guy every time Lindsay mentions Mr. Bean?!? hehe)
Since fall is upon us and I can’t seem to get pumpkin off my brain I thought I’d share a seasonal recipe for pumpkin protein pancakes. The cool part about these pancakes is that they have a ton of protein but you don’t need any protein powder — just egg whites, cottage cheese and a few other ingredients.
The thing about protein pancakes that can be kind of frustrating is that many recipes yield only one pancake. It’s usually a large pancake and plenty filling but sometimes you really just need a full stack. Especially if you’re a volume eater like me.
Well this recipe makes enough batter for four pancakes so you can definitely make a stack. Woo-hoo!
I love the blend of flavors here — pumpkin, pumpkin pie spice and a hint of sweetness from the apple. The oatmeal and cottage cheese make for a great texture. Overall, these are some of the best protein pancakes I’ve made. I hope you’ll give them a try this fall!
Thanks again to Lindsay for having me! If you’re interested in more healthy recipes, feel free to check out Eating Bird Food. I’d love to connect with you.
What’s your favorite way to eat pumpkin?!
Pumpkin Apple Oatmeal Protein Pancakes
Pancakes that are full of protein and great flavors. The oatmeal and cottage cheese make for a great texture.
- 1/3 cup old fashioned oatmeal
- 1/4 cup egg whites
- 1/4 cup cottage cheese
- 2 Tablespoons canned pumpkin
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/3 cup chopped apples, reserving about 1 Tablespoon for topping
- maple syrup and pepitas for topping
- Place all ingredients in a deep bowl or cup. Give the ingredients a good stir to combine everything then blend with a immersion blender (or a food processor) until the batter is well combined and a smooth, thick consistency.
- Heat pan or griddle to low-medium heat and spray with non-stick spray.
- Scoop out about a quarter cup of batter at a time and pour onto pan. You should be able to make about 4 small pancakes.
- Cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath. Flip the pancakes and cook for one to two additional minutes.
- Place on a plate, sprinkle chopped apple and pepitas over the pancakes, drizzle with maple syrup and serve.