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!