Gluten-Free Pumpkin Protein Pancakes Recipe
Introduction
These Gluten Free Pumpkin Protein Pancakes are a nutritious and delicious way to start your day. Packed with pumpkin flavor and a boost of protein, they’re perfect for a cozy breakfast or brunch. Made with simple ingredients and naturally gluten-free oats, these pancakes are fluffy, flavorful, and easy to prepare.
Ingredients
- 1 1/2 cups rolled oats (old-fashioned)
- 2/3 cup pumpkin puree or mashed ripe banana
- 1/2 cup whole milk cottage cheese
- 2 large eggs
- 2 tbsp maple syrup
- 2 tsp baking powder
- 1 tsp pumpkin pie spice blend
- 1/4 tsp salt
Instructions
- Step 1: Add the rolled oats, pumpkin puree (or mashed ripe banana), cottage cheese, eggs, maple syrup, baking powder, pumpkin pie spice blend, and salt into a high-powered blender. Blend until the mixture is mostly smooth, being careful not to overblend. If your blender struggles with thick mixtures, add the wet ingredients first to help lubricate the blade. Let the batter sit in the blender while you prepare the pan.
- Step 2: Preheat a skillet or griddle over medium heat. Once hot, grease the surface lightly with oil or butter to prevent the pancakes from sticking. The batter can rest while the pan heats up, which helps the pancakes become fluffier. Let the batter sit for a minute or two for extra lift.
- Step 3: Pour about 1/3 cup of batter onto the hot, greased skillet for each pancake. Use the back of a spoon to spread the batter into a rounded shape. Cook for 2 to 4 minutes until the pancakes puff slightly and bubbles form around the edges. Carefully flip and cook for another 1 to 2 minutes until golden brown on the underside. Reduce heat to medium-low if pancakes brown too quickly.
- Step 4: Serve the warm pancakes immediately with your choice of toppings such as chopped pecans, walnuts, chocolate chips, maple butter, almond butter, or additional maple syrup for a sweet finish.
Tips & Variations
- For a nutty crunch, add chopped pecans or walnuts to the batter or as a topping.
- Use mashed ripe banana instead of pumpkin puree for a different natural sweetness and flavor.
- If you prefer a thinner batter, add a splash of milk or water before cooking.
- To make the pancakes vegan, substitute eggs with flax eggs and use plant-based yogurt instead of cottage cheese.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or skillet over low heat until heated through. You can also freeze cooked pancakes by layering them with parchment paper in a freezer-safe container for up to 2 months. Reheat frozen pancakes directly from the freezer.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these pancakes ahead of time?
Yes, you can prepare the batter ahead and refrigerate it for up to 24 hours before cooking. This can help the oats soften more and enhance the flavor, but be sure to give the batter a quick stir before cooking.
Are these pancakes truly gluten-free?
They are gluten-free as long as you use certified gluten-free rolled oats. Regular oats can sometimes be cross-contaminated with gluten, so check the packaging if you need to avoid gluten strictly.
PrintGluten-Free Pumpkin Protein Pancakes Recipe
Delicious and nutritious Gluten-Free Pumpkin Protein Pancakes made with rolled oats, pumpkin puree, and cottage cheese. These pancakes are fluffy, packed with protein, and perfect for a wholesome breakfast or brunch.
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 1/2 cups rolled oats (old-fashioned)
- 2/3 cup pumpkin puree or mashed ripe banana
- 1/2 cup whole milk cottage cheese
- 2 large eggs
- 2 tbsp maple syrup
- 2 tsp baking powder
- 1 tsp pumpkin pie spice blend
- 1/4 tsp salt
Suggested Toppings
- Chopped pecans or walnuts
- Chocolate chips
- Maple butter
- Almond butter
- Additional maple syrup
Instructions
- Blend the Pancake Batter: Add the rolled oats, pumpkin puree (or mashed ripe banana), cottage cheese, eggs, maple syrup, baking powder, pumpkin pie spice blend, and salt into a high power blender. Blend until the mixture is mostly smooth, being careful not to overblend. If your blender tends to struggle with thicker mixtures, add the wet ingredients first to help lubricate the blade. Let the batter sit in the blender while you prepare the pan.
- Preheat the Skillet: Preheat a skillet or griddle over medium heat. Once hot, grease the surface lightly with oil or butter to prevent the pancakes from sticking. The batter can continue to rest while the pan heats up, which helps the pancakes become fluffier. Let the batter sit for a minute or two for extra lift.
- Cook the Pancakes: Pour about 1/3 cup of batter onto the hot, greased skillet for each pancake. Use the back of a spoon to spread the batter into a rounded shape. Cook for 2 to 4 minutes, until the pancakes slightly puff up and bubbles form around the edges. Carefully flip the pancakes and cook for another 1 to 2 minutes, or until golden brown on the underside. Reduce the heat to medium-low if pancakes brown too quickly.
- Serve with Toppings: Serve the warm pancakes immediately with your choice of toppings such as chopped pecans or walnuts, chocolate chips, maple butter, almond butter, and additional maple syrup. For extra indulgence, mix nuts and chocolate chips for a delicious crunch and sweetness.
Notes
- Letting the batter rest before cooking helps make the pancakes fluffier.
- You can substitute pumpkin puree with mashed ripe banana for a different flavor.
- Use a non-stick skillet or generously grease your pan to prevent sticking.
- Adjust cooking time slightly depending on stovetop heat and skillet type.
- Store leftover pancakes in the refrigerator and reheat gently in a skillet or microwave.
Keywords: Gluten Free Pancakes, Pumpkin Protein Pancakes, Healthy Breakfast, Protein Pancakes, Pumpkin Recipe, Gluten Free Breakfast
