Pumpkin Protein Pancakes (Gluten Free!)
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!
Servings 6 (2 Pancakes Each)
- 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!
If you make a big batch of these pumpkin protein pancakes, 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 pumpkin protein pancakes with yogurt, jam, syrup, fruit, syrup or honey, or whatever nuts and seeds you have on hand.
Calories: 198kcal | Carbohydrates: 28g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 302mg | Potassium: 532mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3213IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 2mg