The first time I made these pancakes, I was honestly a bit skeptical. I mean, pumpkin puree in pancakes? But trust me, the combination works like a charm. Not only are they gluten-free, but they’re also packed with protein, making them a perfect brunch or breakfast option. No more feeling guilty about indulging in a pancake or two when you know these are as nutritious as they are delicious!
What I love most about this recipe is how easy it is. Seriously, you just toss all the ingredients into a blender, and you’re halfway there. It’s great for those mornings when you want something delicious but don’t have the energy for a complicated cooking process. Plus, they’re versatile—you can even swap out the pumpkin puree for mashed bananas if you’re not a pumpkin fan.
My kids love them with a bit of chocolate chips sprinkled on top, while my husband prefers a drizzle of maple syrup with some chopped pecans. Whether you like them plain or with a bit of flair, these pancakes are sure to please. So, gather your family, grab a cup of coffee, and enjoy the comforting taste of these pumpkin pancakes. They might just become a staple in your home, just like they have in mine!
How to Make Pumpkin Protein Pancakes
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Ingredients:
- 2/3 cup pumpkin puree (or mashed ripe banana)
- 2 large eggs
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup full-fat cottage cheese
- 2 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp maple syrup
- 1 tsp pumpkin pie spice
Directions:
- Start by combining all the ingredients into a high-powered blender. Blend until the mixture becomes mostly smooth, taking care to avoid over-blending. Let the batter sit briefly while you prepare your skillet or griddle.
- Heat your skillet or griddle over medium heat and lightly coat it with some butter or oil. Once it’s hot enough, pour about 1/3 cup of batter for each pancake onto the skillet. Use the back of a spoon to shape them into even circles.
- Cook the pancakes for about 2 to 4 minutes, until they begin to puff up and bubbles form around the edges. Carefully flip each pancake and continue cooking for another 1 to 2 minutes until the underside becomes a lovely golden brown.
- If you notice the pancakes browning too quickly, reduce the heat to prevent burning. Serve the pancakes warm, topped with your choice of pecans, chocolate chips, additional maple syrup, or any favorite toppings you may have.
Storing Suggestion:
To store leftover pancakes, let them cool completely before placing them in an airtight container. They can be stored in the refrigerator for up to three days. They also freeze well; just separate each pancake with parchment paper and place them in a ziplock bag for up to two months.
Cooking Tips:
For optimal flavor, avoid over-blending the batter to maintain some texture from the oats. If you prefer a sweeter pancake, you can add a little more maple syrup or add some vanilla extract. If you’re short on pumpkin pie spice, a mix of cinnamon and nutmeg will work in a pinch.
Serving Suggestions:
These pancakes are incredibly versatile when it comes to serving. You can top them with some chopped nuts for added crunch or fresh fruit for a healthier twist. A dollop of whipped cream or a drizzle of honey pairs well with these delightful pancakes.
Ingredient Substitutions:
If you’re not a fan of pumpkin, mashed ripe bananas make an excellent substitute. Greek yogurt can replace cottage cheese if you’re looking for a different protein source. For a nut-free version, avoid the suggested nut toppings and consider seeds or berries instead.
Seasonal Variations:
To make these pancakes fit for any season, consider swapping the pumpkin puree with mashed sweet potatoes in the fall and winter. During spring and summer months, try adding fresh blueberries or raspberries into the batter for a refreshing twist.
Allergen Information:
This recipe contains eggs and dairy, which may not be suitable for everyone. For a dairy-free version, substitute cottage cheese with a non-dairy yogurt. If you’re avoiding eggs, try using a chia or flax egg substitute to maintain the pancake structure.
FAQs
Can I make these pancakes vegan?
Yes, you can make a vegan version by substituting the eggs with flax eggs or chia seeds mixed with water. Additionally, use a plant-based yogurt in place of the cottage cheese to ensure the dish stays vegan-friendly.
Are these pancakes suitable for meal prep?
Absolutely! These pancakes are excellent for meal prep. Cook the pancakes, allow them to cool, and store them in the fridge. Reheat in a toaster or microwave for a quick breakfast during the week.
Can I make these pancakes in advance?
Yes, you can prepare the batter a day ahead and store it in the refrigerator. When ready to cook, just give it a good stir before pouring onto the skillet. This can save time on busy mornings!
What if I don’t have a blender?
If you don’t have a blender, you can use a food processor, or mash and mix the ingredients by hand. The texture might be slightly different, but they’ll still be delicious. Make sure to mash the banana or pumpkin puree very well.
Are these pancakes kid-friendly?
Yes, they are a hit with kids! The natural sweetness from the pumpkin and the maple syrup makes them a favorite among children. Feel free to add chocolate chips or fruit to make them more appealing for young ones.
Can I use instant oats instead of old-fashioned oats?
While old-fashioned rolled oats are preferred for texture, instant oats can also be used in a pinch. The pancakes may turn out a bit softer, so keep an eye on the consistency while blending.
Pumpkin Protein Pancakes (Gluten Free)
Ingredients
- 2/3 cup pumpkin puree or mashed ripe banana
- 2 large eggs
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup full-fat cottage cheese
- 2 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp maple syrup
- 1 tsp pumpkin pie spice
Instructions
- In a high-powered blender, mix combined ingredients until you reach a mostly smooth consistency, being careful not to over-blend.
- Let the batter rest in the blender as you warm up a skillet or griddle on medium heat and add a little oil or butter to grease it.
- Once heated, pour about 1/3 cup of batter for each pancake into the pan. Use the back of a spoon to spread the batter into a nice round shape.
- Cook for 2 to 4 minutes until they puff slightly and bubbles appear around the edges. Gently flip each pancake and cook for another 1 to 2 minutes or until golden brown on the bottom.
- Serve these delicious pancakes warm with your favorite toppings such as chopped pecans, chocolate chips, or more maple syrup.
