These 5-ingredient protein pancakes will be your new favorite fall recipe! It’s delicious AND good for you!
Why We Love These Pancakes
Pancakes are an absolute favorite on the weekends, however, we will take this batch and triple it for a quick breakfast meal prep! Store in an airtight container and reheat throughout the week. Since it is so easy to make, it’s simple to make a larger batch and leave it in the refrigerator.
This pancake recipe is made with oats, no flour, no sugar, and no butter/oil. It’s healthy, loaded with good fats and a good amount of protein. The egg whites can be substituted for a whole egg if you prefer adding in the yolk.
Sometimes when you are craving a sweet treat or dessert, this recipe is amazing! Moreover, these pancakes are not thick fluffy pancakes, they are a cross between a crepe and a regular pancake. Roll it up, top it, stuff it, fold it, you get the idea! Have fun with this recipe!
Top these pancakes with maple syrup and toasted pecans, if you want a little bit more “umpfh,” top with some whipped cream, and fresh fruit! One of our all time favorite pancake toppings are berries, whipped cream, and maple syrup. Another favorite is peanut butter, and a drizzle of melted dark chocolate!
Pumpkin Protein Pancakes
- Place all the ingredients in a blender. Blend until smooth.
- In a non-stick pan or griddle add a little bit of butter or cooking spray. Measure out 1/3 cup and cook the pancake on each side.
- Serve with a drizzle of maple syrup, and pecans!
If you love this pancake recipe try our plain protein pancake recipe, here.
We use this canned pumpkin for this recipe, but anyone that you find in the store will work!
Are these protein pancakes gluten-free?
Yes, these are gluten-free. Oats are always gluten-free, however, just to be sure you can purchase gluten-free oats!
What kind of cottage cheese?
For this recipe we use a 2% cottage cheese that has no extra fillers or fake ingredients, just simple and clean.
How to substitute the egg whites for whole eggs
This batch calls for 1/2 cup egg whites, which equals out to be two whole eggs. You can do a mix of 1/4 cup egg whites with one whole egg as well.