Looking for a breakfast that keeps you filled up, is low sugar, and tastes delicious? I’ve got you covered!
High Protein / Cottage Cheese
These pumpkin cottage cheese pancakes are full of natural protein that comes from whole ingredients like cottage cheese, whole wheat flour, and eggs. (For more on the benefits of cottage cheese, check out this article from BBC Good Food!)
Low Sugar
Lots of breakfast foods are full of added sugars. But these pancakes are naturally sweetened with pumpkin puree and mashed banana! You can add dark chocolate chips, or leave the chocolate chips out altogether for a no-added-sugar option.
Pumpkin Pancakes – Tasty All Year Long!
Whether you’re using up some pumpkin in the fall or adding a little pumpkin spice to your life some other time, these high protein pancakes are a delicious and nutritious breakfast any time of year!
Looking for more yummy and healthy breakfast ideas? Try my gluten-free pumpkin oatmeal breakfast cookies or my no added sugar pear ginger rice pudding.
Pumpkin Cottage Cheese Pancakes
Description
These whole wheat pumpkin pancakes include ingredients that are naturally high in protein for a breakfast that sticks with you. While these protein pancakes make a great fall breakfast, enjoy some pumpkin spice all year long for a tasty and healthy meal!
Ingredients
Instructions
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Prep materials
Spray a griddle with non-stick cooking spray and preheat to 350 degrees. (Or if using a pan, turn heat to medium-low.)
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Mash banana
Place banana on a small plate. Using a fork, mash banana until it's a smooth consistency.
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Add wet ingredients
Add wet ingredients to a large mixing bowl: cottage cheese, pumpkin puree, mashed banana, eggs, milk, and vanilla. Using a whisk, mix ingredients together until combined.
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Add dry ingredients
Next, add the dry ingredients: pumpkin spice, baking powder, baking soda, and whole wheat flour. Whisk together until just combined. (There will be some lumps from the cottage cheese.) Batter should be runny enough to pour, but thick enough to not spread too much when put on the griddle. If needed, add flour to thicken or milk to thin the batter.
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Cook some pancakes!
Using a 1/3 Cup measuring cup, scoop batter onto the preheated griddle. If using chocolate chips, carefully place 4-6 dark chocolate chips in each pancake. Watch until edges begin to firm up and batter looks slightly bubbly. Then flip the pancakes. Let cook a couple minutes longer, then remove from the pan.
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Enjoy!
Let the pancakes cool for a few minutes after removing from the griddle. Then enjoy! I love topping them with peanut butter for protein and banana for something sweet. Feel free to experiment!
Pancakes can keep in the fridge for 3-4 days, or the freezer for up to 3 months.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 6g30%
- Cholesterol 59mg20%
- Sodium 433mg19%
- Potassium 454mg13%
- Total Carbohydrate 41g14%
- Dietary Fiber 5g20%
- Sugars 12g
- Protein 13g26%
- Vitamin A 6496 IU
- Vitamin C 90 mg
- Calcium 201 mg
- Iron 2 mg
- Vitamin E 1 IU
- Vitamin K 8 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 2 mg
- Vitamin B6 0.3 mg
- Folate 38 mcg
- Vitamin B12 0.6 mcg
- Phosphorus 277 mg
- Magnesium 68 mg
- Zinc 1.9 mg
- Selenium 28.3 mcg
- Copper 0.2 mg
- Manganese 1.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For an option with no added sugar, simply leave out the dark chocolate chips.
