Pumpkin Protein Pancakes: [Family Style]

 

 

Have you ever been shocked by what your kids will eat?

Many times my kids surprise me and this is no different. The original recipe for these Pumpkin Protein Pancakes is a single serving meant just for me! The picky 12 year old wanted a bite and then the younger two as well. The picky one said, “Boy mom if you made pancakes like THIS all the time I would eat them!” What? Come again? Is my hearing accurate from the picky one who hates pancakes?!! Yep and so………

Here you have enough to make for the whole family, 16 to be exact. Enjoy!

 

Healthy Pumpkin Protein Pancakes: Family Style


Ingredients

  • 2 cups egg whites
  • 2 cups rolled oats
  • 1 cup canned pumpkin
  • 1 cup cottage cheese, low fat
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla liquid stevia
  • 4 teaspoons vanilla extract

Pumpkin Yogurt Topping

  • 1 cup plain, nonfat Greek yogurt
  • 2 tablespoon canned pure pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 4 droppers full liquid vanilla stevia
  • optional: sprinkle of cinnamon

Directions

Blend all pancake ingredients together in your blender . Spray a small skillet with nonstick cooking spray and pour a 1/4 cup of the mixture into the pan. Cook until edges are dry and bubbles on top have formed. Flip over and cook another minute. Finish with the rest of the batter. Mix the yogurt topping ingredients in a small bowl and top pancake. Add some honey if desired. Makes 16.

Nutrition Info

Servings: 16* Calories per pancake: 76* Fat: 1g* Cholesterol: 1mg* Sodium: 114mg* Carbs: 9g* Fiber: 1g* Sugars: 2g* Protein: 8g* Points+: 2*

Comments

  1. Yum.. that sounds awesome to me too & Im not really a fan of pancakes!! Im definitely trying it out soon!! Thanks!!

  2. These look and sound wonderful. I love everything pumpkin, especially when we can enjoy it in a healthy recipe like this one. Thanks for sharing.

  3. I made these and mine were squishy in the middle. Are they supposed to be? I flipped them because they were really done on the downside. What temp and how long did you cook yours? I really wanted to like these and plan to give them another try.

    • I think because of using the cottage cheese they are certainly softer than typical pancakes. Try cooking on a low temperature for longer before flipping. If the still come out too squishy for your taste, you can add in 1/4 cup more of rolled oats.

  4. 2 cups of egg whites is a ton. I’m new to this site – do you really use whole eggs and save that many yolks? If so, how many is it? Or are you buying egg whites in the carton?

  5. I noticed that a lot of your recipes call for stevia I am not a big fan of it!!! Would there be a good substitute? Thanks

    • Many people who say they don’t like stevia often found that using the liquid as opposed to the powdered, rather like it, no aftertaste. It might be worth you trying again. I’m sure you could use honey or even molasses, but since I haven’t tried it, I’d be guessing on how much you’d need.

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