Pumpkin Spice Blender Protein Pancakes make the perfect fall breakfast. Throw all the ingredients into a blender, blend and pour into a hot skillet. Packed with protein and flavor, these pancakes are ready in under 15 minutes. They reheat well, so they are perfect as a make ahead breakfast as well.
Ingredient Notes and Health Benefits:
Old Fashioned Oats: High in fiber and antioxidants, oats are a great healthy carbohydrate. Carbs provide energy which is perfect in the mornings.
1% Cottage Cheese: Low in calories and high in protein, b vitamins and calcium. I love using this as a protein source rather than a protein powder. If you don’t love the texture of cottage cheese (I feel as though that is common), once it’s been blended and added into the other ingredients, you don’t even notice it!
Eggs: High in protein, and one of the most highly nutritious foods you can eat. We love that.
Ground Flaxseed: It is high in omega 3’s, fiber and lignans, which may help prevent cancer.
Banana: High in fiber, antioxidants and potassium.
Pumpkin Pie Spice: Cinnamon, ginger, nutmeg and allspice, this is the perfect spice blend to add to these fall inspired pancakes.
How to Make Pumpkin Spice Blender Protein Pancakes:
These Pumpkin Spice Blender Protein Pancakes could not be easier to make. Simply throw all the ingredients into a blender, blend and pour into a greased and hot skillet. Cook for 2-3 minutes per side and then either place on a cooling rack to cool, or on a plate to enjoy immediately. If you are eating the pancakes right away, top with your favorite toppings and enjoy. I used peanut butter and maple syrup, both from Trader Joe’s.
Storing and Reheating Pumpkin Spice Blender Protein Pancakes:
These Pumpkin Spice Blender Protein Pancakes will stay good in the fridge for 2-3 days and in the freezer for up to 2 months. From the fridge, simply place in a microwave or toaster oven for 1-2 minutes to reheat. From the freezer, add an extra 1-2 minutes to allow the pancakes to thaw and heat.
Other Chef Nat Breakfast Recipes:
Breakfast might be my favorite meal of the day. After you try these Pumpkin Spice Blender Protein Pancakes, make sure you check out this Make-Ahead Breakfast Sandwich with Egg, Bacon and Cheese it is delicious and so easy to make. This Avocado Toast with Fresh Herbs, Crumbled Feta and Poached Egg is one of my favorites, too.
1 1/2 cups old fashioned oats 1. Place all ingredients into a blender
Ingredients
1 1/2 cups cottage cheese
2 bananas
3 eggs
2 egg whites
1/4 cup cinnamon apple sauce
2 tbsp pumpkin pie spice
2 tsp vanilla extract
1/4 tsp salt
2 tbsp ground flaxseed
2 tsp baking powderInstructions
2. Blend until smooth (about 1 min)
3. Using a ladle, scoop into a greased skillet
4. Cook on first side until bubbles appear (about 1 min-1.5 min), flip and cook for another 30s to 1 min.
5. If enjoying immediately, place on a plate, drizzle with maple syrup and top with peanut butter (or toppings of your choice)
6. If you are preparing them to enjoy later, place on a cooling rack for 5 mins. Once they are room temperature, place in an air tight container and place in the fridge for up to 5 days or the freezer for up to 2 months.
