High Protein Pumpkin Walnut Pancakes (no protein powder!)

High Protein Pumpkin Walnut Pancakes (no protein powder!)

Looking for a cozy fall breakfast? These High Protein Pumpkin Pancakes are fluffy, warmly spiced, and naturally sweetened. No protein powder needed for this recipe; the protein content comes from a special ingredient that you won't expect! Perfect for a chilly weekend brunch or a make-ahead breakfast.

5 from 6 votes

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Servings: servings

Author: Teri-Ann Carty

Prep Time: 10

Cook Time: 15

Total Time: 25

Equipment

whisk, stove, nonstick pan

Ingredients

½ cup cottage cheese
2 eggs
½ cup pumpkin puree
1-2 tbsp maple syrup
1 tsp pumpkin spice
1 cup all purpose flour*
1 tbsp baking powder
½ tsp salt
½ cup milk
½ cup walnuts roughly chopped
butter for frying pancakes

US Customary - Metric

Instructions

To a large glass measuring cup or bowl, whisk together cottage cheese, pumpkin puree, eggs, maple syrup and pumpkin spice.
Add in dry ingredients, stir until almost fully combined.
Pour in milk and stir until smooth.
Add chopped walnuts and stir until just combined.
Let batter rest for 5-10 minutes.
Heat a nonstick skillet over medium high heat.
Add 1/2 tsp of butter to the hot pan.
Use a ladle to measure out pancakes. Don't overcrowd your pan.
Flip when you see bubbles start to appear. Cook until brown on both sides.
Serve with butter, granola and maple syrup.*

Notes

You can use all purpose gluten free flour for this recipe too!

You could skip the maple syrup at the end and serve these with high protein Greek yogurt instead.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.