READ MORE
There is nothing better on a cozy fall morning than a big batch of warm pumpkin pancakes. And, not only that, but pumpkin pancakes that are packed with protein to keep you feeling full and satisfied, all morning long. These 10 Minute Pumpkin Protein Pancakes truly come together in just a few minutes, and are a quick and easy breakfast recipe that the whole family will love. Plus, they’re packed with 60 grams of protein, making them perfect for helping you reach your daily protein goals!
Friends, what’s your favorite dish to eat for breakfast? Mine varies from day-to-day. While I usually opt for a healthy smoothie that I can quickly grab-and-go in the mornings, I love the days where I have a little bit of extra time to spend making breakfast. It’s on those days that I usually opt for mine and my boys’ favorite breakfast dish: pancakes.
While they may look complicated, pancakes are generally incredibly simple to make, and only require a few easy ingredients. Sure, you can buy ready-made pancake batter at the grocery store, but they healthier ones can be expensive, and the less-healthy ones are filled ingredients that may make you feel sleepy, rather than give you energy.
These pancakes are not only delicious and inexpensive to make, but they are also incredibly HEALTHY! They’re made with just 6 simple ingredients and are packed with protein. Protein is what keeps you feeling fuller, longer, and it also helps you build muscle, which is always exciting! These pancakes are loaded with 60 grams of protein, which is perfect for keeping you full and satisfied all morning long. I love making these pancakes after a heavy workout, to help fuel my body and allow it to recover properly after putting in all of that hard work!
The Only 6 Ingredients You Need to Make These Pancakes
You’ll only need 6 ingredients to bring these pancakes to life! Can you believe it? It’s so simple and easy to throw this batter together, and you can have fresh, protein-packed pancakes ready in less time than it takes to grab pancake batter from the grocery store.
- Almond Flour: Almond flour packs extra protein into these pancakes and keeps them gluten-free. What could be better than that?!
- Eggs: You’ll need two eggs to make these pancakes. If you want to keep these pancakes egg-free, you can opt to use flax eggs instead.
- Pumpkin Purée: Of course, these wouldn’t be pumpkin pancakes without the pumpkin purée. It’s one of my favorite ingredients this time of year!
- Cottage Cheese: Cottage cheese is not only one of my favorite ingredients, but it’s what gives these pancakes their protein-packed punch. Cottage cheese is very high in protein, and the best part is, you won’t taste it in these pancakes. It’s perfect for helping you reach your protein goals, or to sneak in some extra protein for picky kids who won’t eat cottage cheese (they’d never know!)
- Pumpkin Pie Spice: Pumpkin Pie Spice is what gives these pancakes their warm and toasty pumpkin flavor! If you don’t have any on hand, you can easily make your own!
- Baking Soda: A little bit of baking soda ensures that these pancakes get nice and fluffy!
- Protein Powder: This is optional, but I love adding a scoop of protein powder to these pancakes to give them an extra boost! My favorite protein powder is by Ritual, and it happens to be plant-based, too.
How to Make These Festive Fall Pancakes in Under 10 Minutes
To make these pancakes, start by adding all of the ingredients to a food processor: the almond flour, eggs, pumpkin purée, cottage cheese, pumpkin pie spice, baking soda, and protein powder (if using). Next, pulse the ingredients together until they’re smooth. You might need to use a rubber spatula to scrape down the sides of the blender, to ensure that the ingredients are fully combined. Repeat this step until the batter is smooth and even in consistency.
Next, heat a pan on the stove over medium heat and spray it with oil or cooking spray. The key to making the perfect pancakes is to ensure that the pan is hot, but not too hot, otherwise they will burn. Add one scoop of batter to the pan, and allow it to cook for 2-3 minutes before flipping it to the other side. Repeat until all of the batter has been used!
Once your pancakes are done, top them with butter and maple syrup, if desired, and enjoy! Store any leftovers in a ziplock back, in the fridge, for up to one week, or in the freezer for up to two months.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
There is nothing better on a cozy fall morning than a big batch of warm pumpkin pancakes. And, not only that, but pumpkin pancakes that are packed with protein to keep you feeling full and satisfied, all morning long. These 10 Minute Pumpkin Protein Pancakes truly come together in just a few minutes, and are a quick and easy breakfast recipe that the whole family will love. Plus, they're packed with 60 grams of protein, making them perfect for helping you reach your daily protein goals!
Ingredients
- ⅔ Cup Almond Flour
- 2 Eggs
- ⅓ Cup Pumpkin Purée
- ½ Cup Cottage Cheese
- 1 Teaspoon Pumpkin Pie Spice
- ½ Teaspoon Baking Soda
- 1 Scoop Protein Powder this is optional, but I love adding in a scoop of protein powder to bulk up the protein content of these pancakes!
Instructions
- To make these pancakes, start by adding all of the ingredients to a food processor: the almond flour, eggs, pumpkin purée, cottage cheese, pumpkin pie spice, baking soda, and protein powder (if using).
- Next, pulse the ingredients together until they're smooth. You might need to use a rubber spatula to scrape down the sides of the blender, to ensure that the ingredients are fully combined. Repeat this step until the batter is smooth and even in consistency.
- Next, heat a pan on the stove over medium heat and spray it with oil or cooking spray. The key to making the perfect pancakes is to ensure that the pan is hot, but not too hot, otherwise they will burn.
- Add one scoop of batter to the pan, and allow it to cook for 2-3 minutes before flipping it to the other side. Repeat until all of the batter has been used!
- Once your pancakes are done, top them with butter and maple syrup, if desired, and enjoy! Store any leftovers in a ziplock back, in the fridge, for up to one week, or in the freezer for up to two months.
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
WHAT DID YOU THINK?
Rate + Review
Do you have the nutrition vakues on these pancakes? How many pancakes per serving? These are the best pancakes ever! They are so easy to make and I use them for my weekly meal prep. Thank you for the recipe!
Hi Valerie! While I don’t provide the nutritional information for my recipes, you can easily plug the ingredients into an app like MyFitnessPal and get the macros that way!
I added a 1 1/2 T. Diabetic/keto friendly sweetener and 1/4 tsp. salt. Topped with a little coconut butter and Lakanto syrup. Yummy. Thank you.
Yum! That sounds delicious, Sylvia! Thank you so much for making this recipe, and for your review!
Yummmmm! I used collagen peptides and added a touch of honey since I eat these with ghee but without syrup. These are so tasty and I love the protein count. Thanks Nicole!
Yum! I am so thrilled that you loved these pancakes, Holly! Thank you so much for making them, and for leaving such a kind review!