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A stack of pancakes topped with whipped cream, with honey being drizzled on top. Surrounding the plate are a bowl of honey, chopped nuts, a fork, and a small bowl in a bright kitchen setting.
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Pumpkin Spice Cottage Cheese Pancakes

These pumpkin cottage cheese pancakes are high-protein, blended in minutes, and full of cozy fall flavor. An easy, nourishing breakfast made with oats, pumpkin purée, and warm spices.
Course Breakfast
Cuisine American
Keyword Cottage Cheese, Pancake, Pancakes, protein
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 831kcal

Ingredients

  • 1 cup cottage cheese
  • 4 large eggs
  • 1 cup rolled oats
  • 1/2 cup Pumpkin purée (not pumpkin pie filling)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract

Instructions

  • In a blender, combine cottage cheese, eggs, rolled oats, pumpkin purée, pumpkin pie spice, and vanilla extract. Blend until smooth.
  • Add a bit of oil to a non-stick pan. When hot, add 1/4 cup scoops of pancake batter. Cover the pan. Let cook for 2–3 minutes. Flip and cook another 2 minutes, then remove.
  • Repeat with remaining batter until all pancakes are cooked.

Notes

  • This will still make about 12 medium pancakes or 6 extra large pancakes.
  • Store leftovers in an airtight container for up to 3 days.
  • Freeze for up to 2 months.

Nutrition

Calories: 831kcal | Carbohydrates: 76g | Protein: 58g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 690mg | Sodium: 924mg | Potassium: 1036mg | Fiber: 12g | Sugar: 12g | Vitamin A: 20317IU | Vitamin C: 6mg | Calcium: 368mg | Iron: 9mg