Pumpkin Protein Pancakes

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On a chilly fall morning, there’s nothing quite like diving into a stack of fluffy pumpkin pancakes. What’s even better? Pancakes loaded with protein to keep you full and fueled for the day ahead. These 10-Minute Pumpkin Protein Pancakes are a breeze to whip up and are sure to be a hit with the whole family. Plus, they pack a whopping 60 grams of protein, helping you crush your daily goals!

Hey there, breakfast lovers! What’s your go-to morning meal? For me, it changes from day to day. While I often opt for a quick smoothie on busy mornings, I cherish those extra moments to indulge in a hearty breakfast. That’s when pancakes become our morning heroes.

Despite their fancy appearance, pancakes are surprisingly simple to make, requiring just a handful of pantry staples. Sure, store-bought mixes are convenient, but the healthier options can break the bank, and the less healthy ones might leave you feeling sluggish rather than energized.

But fear not! These pancakes are not only delicious and budget-friendly but also incredibly nutritious. With just six basic ingredients, they’re loaded with protein. Protein is the secret to keeping hunger at bay and promoting muscle growth – talk about a win-win! With a hefty 60 grams of protein per serving, these pancakes are your ultimate morning fuel, especially after a tough workout.

Ready to whip up a batch? Here’s what you’ll need:

Pumpkin Protein Pancakes

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Servings 6


  • 2/3 cup almond flour
  • 2 eggs
  • 1/3 cup pumpkin purée
  • 1/2 cup cottage cheese
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1 scoop protein powder optional


  • Let’s get cooking! Start by tossing all the ingredients into a food processor – almond flour, eggs, pumpkin purée, cottage cheese, pumpkin pie spice, baking soda, and protein powder if you fancy. Give them a good blitz until you have a smooth batter.
  • Next, heat a pan over medium heat and give it a light spritz of oil or cooking spray. Spoon the batter onto the pan, cooking each pancake for 2-3 minutes on each side until golden brown.
  • Once they’re done, stack ’em up, drizzle with maple syrup, and dig in! Any leftovers can be stored in the fridge for up to a week or in the freezer for up to two months. Enjoy your protein-packed breakfast bliss!

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