Recipe Rebuild: Pumpkin Pancakes

With Autumn in full swing and Halloween/Thanksgiving right around the corner, here’s a fun Pumpkin Protein Pancake recipe ( compliments of @dishingouthealth ) to put you in festive mood, fill you up, and hit your macros!


1 ½ cups old-fashioned rolled oats

⅔ cup pumpkin puree

½ cup full-fat cottage cheese or greek yogurt

2 large eggs

2 tbsp. maple syrup

2 tsp. baking powder

1 tsp. pumpkin pie spice

¼ tsp. salt

suggested toppings: chopped pecans or walnuts, dark chocolate chips, nut butter, maple syrup.


Combine all ingredients in a high power blender; blend until mostly smooth (do not overblend).

Let batter sit in the blender while you preheat a skillet (or griddle) over medium heat. Grease with oil or butter.

Once the pan is hot, add ⅓ batter to the pan for each pancake. Cook for 2 to 4 minutes, or until pancakes slightly puff up and bubbles form around the edges. Gently flip, and cook another 1 to 2 minutes, or until golden brown on the underside. (Note: if the pancakes start browning too quickly, reduce heat to medium-low to prevent burning.)

Serve warm with toppings of choice.


Serving: 3 Pancakes

Calories: 295kcal | Protein: 16g | Carbohydrates: 41g | Fat: 7g


Let us know if you give it a try!

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