Whole Wheat Protein Pumpkin Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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.Ingredients: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 tspCinnamon, ground, 1 tbspAllspice, 1 tspNutmeg, ground, 1 tsp Vanilla Extract, 1 tbsp Cottage Cheese , Lactaid Lowfat,1 %, 0.25 cup Lactaid, 4 oz (=.5 cup)Honey, 2 tbspEgg, fresh, 2 largeLibby's Canned Pumpkin Puree, 0.125 cup (=2 tbsp)Libby's 100% Pure Pumpkin Puree, 0.50 cup
Serving Size: Makes 6 large pancakes
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.
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.
Nutritional Info 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
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