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Pumpkin Cheesecake Protein Pancakes

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeshighProteinpumpkincheesecakefallcreamyseasonal
Pumpkin Cheesecake Protein Pancakes

Nutrition (per serving)

470Calories
54 gProtein
36 gCarbs
14 gFat
8 gSugar
420 mgSalt

Ingredients

  • 2 scoops (~60g) Vanilla whey protein powder
  • ¾ cup Low-fat cottage cheese
  • 5 large Egg whites
  • ½ cup Canned pumpkin puree (pure)
  • ⅓ cup (~35g) Oat flour
  • 1 tsp Pumpkin pie spice
  • 1 tsp Baking powder
  • 2–4 tbsp (adjust for thickness) Unsweetened almond milk
  • pinch Salt

Method

  1. Add cottage cheese, egg whites, pumpkin puree, protein powder, oat flour, pumpkin pie spice, baking powder, and salt to a blender. Blend until completely smooth.
  2. Add almond milk 1 tbsp at a time until batter is thick but pourable.
  3. Let batter rest 5–10 minutes.
  4. Heat non-stick pan over medium-low. Lightly grease if needed.
  5. Pour ¼ cup batter per pancake. Cook 3 minutes until bubbles form and edges set (pumpkin makes them denser).
  6. Flip gently and cook 2 minutes more until golden underneath.
  7. Serve with sugar-free cream cheese swirl, extra pumpkin pie spice, or sugar-free maple syrup.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.