High Protein Pumpkin Pancakes Recipe

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High Protein Pumpkin Pancakes. Get pancakes your kids will love without sacrificing nutrition! https://www.superhealthykids.com/high-protein-pumpkin-pancakes/
High Protein Pumpkin Pancakes. Get pancakes your kids will love without sacrificing nutrition!

So, the final in my pumpkin posts is going to be:

High Protein Pumpkin Pancakes Recipe

  • 1/2 cup cottage cheese
  • 1/2 cup pumpkin puree
  • 3/4 cup dry oats
  • 2 eggs
  • 1 TBL melted coconut oil
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla

Blend all ingredients in blender until well mixed.  If batter is not thin enough, add a touch of water or milk to get it the consistency of pancake batter.  Pour by TBL onto griddle.  Make sure you cook these long enough that the center gets mostly cooked.  Top with real maple syrup.

I love using a Tablespoon when I pour pancakes.  They make the perfect, cute little tiny pancakes.  Great size for little fingers to eat.

High Protein Pumpkin Pancakes. Get pancakes your kids will love without sacrificing nutrition!

Headed off for my kids to attend their last soccer practice of the season… What a relief. It’s been a long season with all three of them playing!

High Protein Pumpkin Pancakes Recipe

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6

Ingredients

  • 1/2 cup cottage cheese
  • 1/2 cup pumpkin, canned
  • 3/4 cup oats, dry
  • 2 large egg
  • 1 tablespoon coconut oil
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Instructions

  • Blend all ingredients in blender until well mixed.  If batter is not thin enough, add a touch of water or milk to get it the consistency of pancake batter.
  • Pour by tablespoon onto griddle.  Make sure you cook these long enough that the center gets mostly cooked.
  • Top with real maple syrup.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

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48 Comments

I absolutely cannot wait to make these! I may just make them tomorrow morning. I LOVE pumpkin everything – except pumpkin pie. Weird, I know 😉

I made these today. I ended up adding 2 TBSP of maple syrup to the batter. It was just enough my kids won’t ask for anything more. But I may top them with vanilla yogurt anyway. Thanks for the recipe!

I do a protein banana pancake with little or no flour (2 eggs, 1 smashed banana, tbsp ground flax or oats or nothing, splash of vanilla, sprinkle of cinnamon — make 3-4 pancakes and can be multiplied for larger batches). I’m thinking of adding some pumpkin puree to that mix to see how it goes. That would be dairy free.

These did not turn out for me. We make a ton of pancakes – all different kinds but this is not a keeper. It was so hard to get the insides cooked – one has been sitting on med/low heat for 20 minutes.

Bummer.. I actually make some with sweet potatoes instead of pumpkin, and it is hard to get them to cook all the way through, but I really like them when they are cooked!

Hi Amy,
I have a 5 year old daughter who has type 1 diabetes and I am looking for healthy, low carb kid friendly recipes…love the pumkin pancake recipe and will try it, but my problem is that I need to know how many carbs per serving….any ideas? Thanks so much,
Amy

Hi Amy-
The only recipes we have analyzed so far are on our meal planning site, only because they take so long to do it! For recipes we haven’t analyzed, you could use nutritiondata.com and plug in the ingredients.
This one should be pretty straightforward: 75 total for the oats, and 3 for the cottage cheese, and 10 for the pumpkin=
88 grams total and I can’t remember how many the recipe makes, but if you keep track, than just divide by how many pancakes you got out of it.!
I’m sorry you have to do that! That is a lot of work to always keep track 🙁 Good luck!
Amy

I made these using a mixer not a blender. They were horrible. Just blended the oats first. Then blended the cottage cheese. Then added it all together and mixed. I did have to cook them for a very long time. Is this normal?

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Buy a tiny “ice cream” scoop at Walmart… The type you’d expect to see in restaurant kitchens… They are about $5 I believe. They have a squeeze handle to release the contents from the scoop… I use it for kid sized pancakes (Half Dollars, I think they’re called)… Cookies… Meatball shaping… Even have used mine to scoop batter for mini cupcakes and bite-sized brownies… It makes the preparing/cooking go faster.

these look fantastic, and I’m going to make them for my kiddo. It would be awesome if you offered a printable layout option — I know, I know, this is the age of cooking with iPads and iPhones, and I do. But sometimes it’s nice to just print a recipe off quickly. Just a suggestion. 🙂

I work for the Valley News, an San Diego HOA paper and I am reaching out for permission to publish this recipe in our October issue. We have lots of families. I will credit you with the recipe. Thoughts? Thanks!

I made these using a mixer not a blender. They were horrible. Just blended the oats first. Then blended the cottage cheese. Then added it all together and mixed. I did have to cook them for a very long time. Is this normal?

It’s hard to say! Glad you tried it… but I’ve always used a blender to make the batter smooth. But, it did take a long time on the skillet. If you dare try again, once you get it cooked all the way through, I think you’ll love it!

Just made these for breakfast with left over winter squash. The flavour was good and my husband ate them with molasses. The texture is not the usual pancake texture but that is mostly due to using rolled oats in place of the usual flour and no leavening agent. They did take an unusually long time to cook .

these look fantastic, and I’m going to make them for my kiddo. It would be awesome if you offered a printable layout option We have lots of families. I will credit you with the recipe. Thoughts? Thanks!

Is there a trick to getting the insides to cook? We love all things pumpkin, but can’t get the insides done. I wonder if using our mini waffle iron would work?


Loved these! Perfect for Lent served with hard-boiled eggs and fruit. I doubled the recipe. I didn’t have a whole cup of cottage cheese so I used a half cup of cottage cheese and a half cup Greek yogurt. I added a tablespoon of baking powder and about a quarter cup of milk. I had a half cup oat/flax flour that I used with 1 cup regular flour. I also added three egg whites for extra protein and a splash of sugar-free caramel syrup. I also put in some Stevia to offset the sourness of the Greek yogurt. I still only used 1 tablespoon of coconut oil even though I doubled the recipe. This made 15 large (4-5″) pancakes. It was great. I mixed it all up in my ninja blender and then just pored it from there onto the griddle. I tried to spread them out thin enough that I had no trouble getting them cooked in the middle. So yummy! The caramel syrup just put the flavor over the top!