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Pumpkin Protein Pancakes

Servings: 6

    It’s back to school or work time and for a lot of us that means the question of “what’s to eat?” can quickly turn into a “do you want fries with that?” You do your best, but when the deadlines roll in and the housework piles up, planning a healthy weekly menu can seem like the last thing on the to-do list.

    That’s where freezers really swoop in to save the day! By taking some time on the weekend to prep large portions of healthy meals and snacks, and stashing them away in freezer bags for a grab and go option, you really help set yourself up to save calories and cash all week long.

    I have some great freezer friendly recipes for Mini Southwestern Meatloaf Muffins and Gluten Free Chicken Nuggets already on the blog, so in this post I wanted to zone in on breakfast. Breakfast tends to be the meal most people struggle with.

    There’s never enough time in the morning, and the fast take-out options are just so easy to not grab. Would you like a muffin with your tall non fat skinny pumpkin spice latte? Oh, why, yes, maybe I will.

    Well, save that five dollar bill for your piggy bank and make these incredible Pumpkin Protein Pancakes instead. (Yay for alliterations – they make the Type A personality inside wiggle with satisfaction.) Packed with a combination of egg whites, cottage cheese (yep), mashed banana, oats and pumpkin- these babies have all the flavours of PSL season, but of course, with tons of satisfying protein, and fibre.

    I make a big batch and then freeze them in layers between wax paper in a freezer bag, then grab a few in the morning on the go. At the office, you can either enjoy them thawed out (hand held style) on their own or dipped in non fat yogurt, or pop them in the toaster or microwave to enjoy them warm.

    They’re crazy delicious, and make a crazy healthy breakfast or snack, no matter how busy life gets.

    Instructions:

      1. Put all of the ingredients into a blender and process until smooth.
      2. Heat a large non stick skillet over medium heat and lightly grease. Using an ice cream scoop, scoop about ¼ cup of batter into circles. Cook until bubbling around the edges, then flip to cook the other side until golden brown and cooked through.
      3. Keep the finished pancakes warm in a 200 F oven while you finish the rest of the batch. Enjoy warm with jam, sauce or other toppings, or pack into freezer bags separated by wax paper to freeze for another day. Enjoy!

Ingredients:

  1. 1 3/4 cups gluten free oats
  2. 1 1/2 cups low fat cottage cheese
  3. 1 TBSP + 1 tsp vanilla extract
  4. 1 cups egg whites
  5. 1 tsp pumpkin pie spice 
  6. 2 1/2 tsp baking powder
  7. 1/2 cup pumpkin puree
  8. 1 large mashed ripe banana
  9. 3/4 tsp cinnamon
  10. 2 - 3 tsp maple syrup (depending on how sweet you want it)
  11. 2 tsp ground flax seed
  12. Pinch of salt
  13. Non- stick spray, butter or vegetable oil, for greasing
  14. Jam, fruit sauce, syrup and/ or nuts, for serving
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Abbey's Bio

Abbey Sharp is a Registered Dietician (RD), an avid food writer and blogger, a TV and radio personality, a food brand ambassador, a passionate home cook, a food event hostess, and the founder of Abbey’s Kitchen Inc. She has a BASc. in Nutrition and Food, Dieticians of Canada accreditation, and culinary training from George Brown College and private instructors. Abbey’s core philosophy is that a pleasurable relationship with food, your body and your self is the fundamental secret to good health.