YUMMY Pumpkin Protein Pancakes
Welcome to my new favorite weekday morning pancake. I say weekday because the batter takes about five minutes to whiz up, has all the nutrition essentials to fuel a productive school or work morning, AND makes very tasty pancakes. Indeed, it’s safe to say that from here on out these pumpkin protein pancakes will be nourishing me through the fall.
Nutritious Pumpkin Protein Pancakes
I get why folks get wrapped around a big pile of fluffy pancakes. They’re pure comfort and when smothered in butter and syrup? Delicious. But if you’re looking for an everyday breakfast that is going to set you up for an energized morning, these pumpkin babies are the ticket. Here’s why: They’re made with whole grains, deliver five grams of fiber, and pack a whopping 22 grams of protein in every serving. When cooked in a skillet slicked with olive oil, you’ll get some healthy fats in there, too. That is the magic combination for a satisfying meal: fiber, protein, and healthy fats. Also a major bonus is the fact that the pumpkin the pancakes deliver more than two-thirds of your daily needs for vitamin A.
Easy Peasy Pumpkin Pancakes
The other thing that makes these such a weekday winner is the method. It’s a handful of ingredients that all go into the blender at once. Blend until smooth and you’re done. If you want to double the recipe, go for it and save the extra pancakes to reheat the next day in the microwave or toaster oven.
Getting the Pumpkin Spice Right
These pancakes are mildly seasoned with a combination of pumpkin puree and pumpkin pie spice. Be sure to use plain, unsweetened pumpkin that lists just one ingredient on the label: pumpkin. As for seasoning, it’s done with pumpkin pie spice, which is widely available and typically a blend of cinnamon, ginger, nutmeg, cloves, and allspice. If you don’t have it in your spice cabinet, you can make your own using this recipe.
Toppings and Pairing Suggestions
If I’m in a hurry, I typically eat these with a light drizzle of pure maple syrup. Natural maple syrup is quite thin and packs a lot of flavor, so just a few teaspoons will do. If you want to dress things up a bit more, here are a few ideas:
- Melt frozen wild blueberries or mixed berries in the microwave until warm and pour with their juices over your short stack.
- Saute thinly sliced apples in a medium-high skillet until tender to serve with the pancakes for a particularly fall feeling.
- Spread almond and honey between two pancakes and eat like a sandwich.
- Top each pancake with a small spoonful of apple butter or a big spoonful of applesauce.
If you like Pumpkin Protein Pancakes, check out:
Pumpkin Protein Pancakes
These pancakes exemplify everything I aim to do with my recipes. They're tasty, satisfying, easy to make, and so good for you. Each serving packs in 22 grams of protein, 5 grams of fiber, and more than 2/3 of your daily need for vitamin A, all at under 300 calories a serving. That's some pancake! Top with your favorite fruit (I like melted frozen wild blueberries) and a light drizzle of maple syrup.
- 4 eggs
- 1/2 cup pumpkin puree (unsweetened)
- 1 cup rolled oats
- 1 cup low-fat cottage cheese
- 1 teaspoon pumpkin pie spice
- olive oil or olive oil cooking spray for greasing the skillet
Put the eggs, pumpkin, oats, cottage cheese, and pumpkin pie spice in a blender. Blend until creamy and smooth. If the batter is on the thick side, add a splash of water and blend again.
Set a cast iron or non-stick skillet over medium/medium-high heat. Heat a light coating of oil in the pan. Pour batter into the pan to make 3 1/2 to 4-inch pancakes. Makes about 10 pancakes