These pumpkin protein pancakes are gluten free and are the perfect freezer meal that you can enjoy for a healthy easy breakfast any day of the week!
We all know those hectic mornings where its a STRUGGLE to get a healthy breakfast in (#momlife). While a quick croissant from the drive-thu window may be necessary some days, I think we can all agree that taking the extra few minutes to meal prep a nourishing breakfast to have on hand for the week makes life that much easier!
Thats where these pumpkin protein pancakes come into play. These pancakes are a great recipe to make-ahead and freeze so that a healthy and tasty breakfast is always within reach on those busy mornings.
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Why This Recipe Works
Not only will these pumpkin protein pancakes help you save a little cash during the week, but they are also packed with protein which will help to keep you fuelled until lunch. They are also gluten free and have all the delicious festive flavours of pumpkin spice latte season, making them the perfect breakfast recipe to enjoy during the fall months. So no matter how crazy life can get some days, these pumpkin protein pancakes have your back.
Cottage Cheese – to make these pancakes high in protein, I like to use my secret weapon – cottage cheese. While you can totally add in protein powder if thats your go-to, I love using cottage cheese because not only does it add in a hefty dose of protein (about 28grams per 1 cup!) it will also enhance both the flavour and texture of these pancakes.
Gluten Free Oats – to make these pancakes gluten free, I use gluten free oats. If you don’t need to make them gluten free, then feel free to use regular oats.
Flax Seed – I love to add flax seed to my pancake batters because its an easy way to up the fibre content as well as adding in some healthy omega 3 fats.
Pumpkin Puree – the pumpkin puree and pumpkin spice combo is a must to make these pancakes festive for the fall season. However, this pancake recipe is super versatile and reusable any time of the year – without or without the pumpkin flavour.
How to Make This Recipe
Step 1: Put all ingredients into a blender and process until smooth.
Step 2: Heat a large nonstick skillet over medium heat and lightly grease. Using an ice cream scoop, scoop about 1/4 cup of batter into circles.
Step 3: Cook until bubbling around the edges, then flip to cook the other side until golden brown and cooked through.
I make a big batch of these pumpkin protein pancakes and freeze them in layers between wax paper in a freezer bag. This is makes it super easy to grab a few in the morning and head out the door!
You can either enjoy them thawed out on their own, warmed up in the toaster or microwave, or topped with all the fixings when you have a little more time to spare.
Top these pancakes with yogurt, jam, syrup, fruit, syrup or honey, or whatever nuts and seeds you have on hand.
These pancakes will keep in the freezer for around 3 months.
For sure! You can replace the cottage cheese with about 3/4 cup of soy milk or any other plant milk that is fortified with protein to keep it protein-rich.
In addition to replacing the cottage cheese with dairy-free milk, you can use a flax egg instead of regular eggs as well to make these pumpkin pancakes totally vegan.
After thawing, place pancakes in a preheated 300F oven for 10 minutes.
More Pancake Recipes You May Like
If you loved these pumpkin protein pancakes, then you are going to love more of our pancake recipes on the blog!
- Sheet Pan Protein Pancakes with PB, Chocolate & Banana (Gluten Free)
- Nutella Protein Pancakes
- Red Velvet Pancakes (Vegan)
- Black Forest Cake Chocolate Pancakes (Gluten Free)
What are your favourite make ahead breakfasts for those busy mornings?
Pumpkin Protein Pancakes (Gluten Free!)
- 1 3/4 cups gluten free oats
- 1 1/2 cups low fat cottage cheese
- 1 tbsp plus 1 tsp. vanilla extract
- 1 cup egg whites
- 1 tsp pumpkin pie spice
- 2 1/2 tsp baking powder
- 1/2 cup pumpkin puree
- 1 large mashed ripe banana
- 3/4 tsp cinnamon
- 2-3 tsp maple syrup depending on sweet you want it
- 2 tsp ground flax seed
- Pinch salt
- Non stick spray, butter or vegetable oil for greasing
- Jam, fruit sauce, syrup and/ or nuts for serving
- Put all of the ingredients into a blender and process until smooth.
- Heat a large nonstick skillet over medium heat and lightly grease. Using an ice cream scoop, scoop about 1/4 cup of batter into circles. Cook until bubbling around the edges, then flip to cook the other side until golden brown and cooked through.
- Keep the finished pancakes warm in a 200 F oven while you finish the rest of the batch. Enjoy warm with jam, sauce or other toppings, or pack into freezer bags separated by wax paper to freeze for another day. Enjoy!
Have you tried these pumpkin protein pancakes? Let me know down in the comments below!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.