Pumpkin Protein Pancakes
Fluffy and healthy Pumpkin Protein Pancakes made with cottage cheese and fall inspired flavors, make a high protein breakfast. A healthy way to start your day!
Servings: 16 pancakes
Ingredients
- 12 egg whites
- 2 cups cottage cheese nonfat
- 2 cups Gluten Free Rolled Oats or regular rolled oats
- 1/2 cup pumpkin puree
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cardamom
Instructions
- Heat a nonstick electric skillet to medium high heat.
- Add all ingredients to a food processor or blender and blend until mixed thoroughly.
- Scoop ¼ cup of the batter onto the skillet to form a pancake.
- Cook until small bubbles begin to appear then using a spatula flip and cook another 2-3 minutes.
- Remove promptly from the skillet and place on a cooling rack while you repeat the process for remaining batter.
- Store in the refrigerator up to a week or freeze up to a month.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1pancake | Calories: 79kcal | Carbohydrates: 9g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 134mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1228IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg