Tuesday, January 7, 2014

Pumpkin Protein Pancakes

The other day my husband was making lunch to take to work. I saw him grab a sleeve of Ritz Crackers. He has told me that he's trying to eat healthier so I lovingly said "you know those aren't healthy, right?" With NO SARCASM his response was, "They aren't?" Clearly, I need to be better about educating him. :) In an attempt to help him eat better and realize what he should and shouldn't be putting in his body, I made him a nice protein packed breakfast.

He's a huge fan of sugary cereal, waffles, pancakes, muffins...you name it. With pancakes on the list, I thought we'd give these pumpkin protein pancakes a try. They are so easy, it's embarrassing. As he downed his pancakes, I sat and smiled cause he had no idea what was in them, but he obviously loved them. :)

Pumpkin Protein Pancakes
Makes 4 pancakes
PREP: 5 minutes           COOK: 5 minutes            READY IN: 10 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 2/3 cup rolled oats
  • 1/2 cup low fat cottage cheese
  • 1/4 cup canned pumpkin
  • 1 egg
  • 1 egg white
  • 1/2 teaspoon cinnamon
  • 1 tablespoon honey
  • 1 tablespoon almond milk or soy milk (optional, if mixture isn't a smooth consistency)


  1. Combine all ingredients into a blender, minus the almond milk. Blend until smooth. If mixture is having trouble blending, add a little almond or soy milk.
  2. Heat a greased skillet over medium/low heat. 
  3. Add 1/4 cup of mixture onto heated skillet. 
  4. Cook pancake until the edges are turning golden brown and you can easily get a spatula under, about 2 minutes. Flip and cook other side until golden brown.
  5. Top with pure maple syrup and/or any fruit you'd like. 


   1 pancake   123 calories   2g fat  18g carbs   8g protein   7g sugar   

Recipe adapted from pbfingers.com.

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