Pumpkin Cottage Cheese Oatmeal Pancakes - the fall pancake recipe of your dreams. These pancakes are simple to make and full of nutrients, fiber and protein.
I love pancakes, for another yummy pancake recipe try my 3 ingredient banana pancakes or my cottage cheese pancakes.
If you're a cottage cheese lover like me, you need to try my butternut squash cottage cheese pasta or my cottage cheese ice cream bites.
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Why you'll love these high protein blender oatmeal pancakes
It is easy to make and ready in less than 20 minutes.
It is vegetarian, and gluten free
Thanks to the eggs and cottage cheese this recipe is high in protein.
Ingredients
- cottage cheese - cottage cheese adds protein and fluffiness to the pancakes.
- pumpkin puree - this adds fall flavor to the pancakes.
- eggs - eggs add protein and bind the recipe.
- oats - oats are a sub for flour and keep these pancakes gluten free.
- baking powder - baking powder adds fluffiness.
- pumpkin spice - adds fall flavor.
- maple syrup - adds a little sweetness.
- milk - milk adds moisture and protein to the pancakes.
See the recipe card for full information on ingredients and quantities.
Substitutions
- cottage cheese - You can sub greek yogurt or coconut yogurt.
- honey - Maple syrup can be subbed here.
- pumpkin spice - you can sub a mixture of cinnamon, all spice, ginger and nutmeg or a combination of whatever you have on hand.
- milk - feel free to use whatever milk that you desire.
Step-by-Step Instructions
Add all ingredients to a blender and blend until smooth.
Cook pancakes until golden on both sides.
Add your favorite toppings and serve.
Storage instructions
You can store the extra pancakes in a sealed container for up to 3 days or you can freeze them and reheat at your leisure.
Equipment
You need a skillet for this recipe. I love my our place always pan.
Recipe Pro-Tips
Use a good quality cottage cheese and protein powder for the best tasting pancakes.
I love Good Culture or Kalona Super Natural cottage cheese.
I love to pair these pancakes with eggs for a balanced, super high protein breakfast.
Recipe FAQS
I do not suggest making these pancakes vegan because the eggs are essential to binding the recipe.
Most pancakes are not because they have a lot of sugar. These pancakes have low added sugar and are made with oats instead of flour. They are also balanced with healthy proteins and fats.
Other breakfast recipes to try
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Pumpkin Cottage Cheese Oatmeal Pancakes
Equipment
- 1 blender can make these in a blender or food processor
Ingredients
- ½ cup cottage cheese
- 2 large eggs
- 1.5 cups + 1 tablespoon rolled oats
- ¾ cup pumpkin puree
- 2 teaspoons baking powder
- ¼ cup milk of choice
- 1 teaspoon pumpkin spice
- 2 teaspoons vanilla extract
- 1 tablespoon honey or maple syrup
Other ingredients
- 1 tablespoon butter or oil for cooking + more to serve
- maple syrup or honey for topping
Instructions
- Add all ingredients to a blender or food processor. Blend until smooth and just combined.
- Add butter or oil to a skillet or pancake griddle over medium high heat. Spoon out ¼-1/3 cup batter. Cook for 2-4 minutes each side, until each side is golden. Repeat until all pancakes are cooked. I used a large skillet and could fit 2-3 pancakes at a time.
- Serve pancakes with your favorite toppings and sides.
Emily says
These are egg free? You mentioned in dialogue that there are eggs as a binder, but didn’t see it in the ingredient list. Thanks!
Kristi says
hey emily thanks for letting me know, I just updated the recipe card