- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 143.9
- Total Fat: 3.3 g
- Cholesterol: 65.8 mg
- Sodium: 335.1 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 3.7 g
- Protein: 6.5 g
Whole Wheat Protein Pumpkin PancakesSubmitted by: ERICADURR
IntroductionThese whole wheat pancakes have great texture from a half cup of oats, and at 150 calories apiece, are the perfect fall breakfast treat. These whole wheat pancakes have great texture from a half cup of oats, and at 150 calories apiece, are the perfect fall breakfast treat.
Whole wheat flour, old fashioned oats, baking powder, baking soda, nutmeg, allspice, eggs, cottage cheese, Lactaid, pumpkin puree, honey, vanilla extract, vanilla protein powder (optional), and cinnamon.
Whole Wheat Flour, 0.50 cup
Oat Meal (Quaker Oats - Old Fashioned - dry), 0.50 cup, pulsed in food processor
Baking Powder, 2 tsp
Baking Soda, 0.50 tsp
Cinnamon, ground, 1 tbsp
Allspice, 1 tsp
Nutmeg, ground, 1 tsp
Vanilla Extract, 1 tbsp
Cottage Cheese , Lactaid Lowfat,1 %, 0.25 cup
Lactaid, 4 oz (=.5 cup)
Honey, 2 tbsp
Egg, fresh, 2 large
Libby's Canned Pumpkin Puree, 0.125 cup (=2 tbsp)
Libby's 100% Pure Pumpkin Puree, 0.50 cup
Vanilla protein powder can be added for additional sweetness and protein.
Preheat your skillet or waffle iron and spray it with olive oil.
In a large bowl, combine your dry ingredients (.5 cup whole wheat flour, .25 cup pulsed old fashioned oats, spices, baking powder, baking soda, and protein powder, if using it).
In your food processor, combine Lactaid and cottage cheese and pulse until it is smooth. Add honey and pulse again.
Stir in wet ingredients into the large mixing bowl holding your dry ingredients, add in your vanilla, pumpkin puree, and eggs, then stir until smooth.