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Pumpkin Protein Pancake Bowl with Cottage Cheese

Baked Pumpkin Protein Pancake Bowl with Cottage Cheese with maple syrup in a round glass baking dish.
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This Baked Pumpkin Protein Pancake Bowl with Cottage Cheese is easy to make, packed with 40 grams of protein, and full of the BEST fall flavors! It’s also meal prep friendly, high in fiber, and has the perfect fluffy pancake texture!

Ingredients

Scale
  • Cooking Oil Spray, to grease the meal prep container/baking dish
  • 60 grams / ¼ cup canned Pure Pumpkin Puree (not pumpkin pie filling)
  • 1 large Egg (or 50ml liquid egg whites)
  • ¼ heaped cup / 50 grams Whole Milk Cottage Cheese (4% fat, or use low-fat cottage cheese – note 1)
  • 50ml / 1.7 fluid ounces Unsweetened Almond Milk (I like unsweetened vanilla almond milk, or use any other plant-based or regular milk of choice)
  • ½ cup / 40 grams blended Old Fashioned Rolled Oats (use gluten-free if needed – note 2)
  • ¼ cup / 25 grams Snickerdoodle Protein Powder (I used PEScience Select Protein, a whey-casein blend, or use vanilla or pumpkin pie protein powder – note 3)
  • ½ TSP Baking Powder
  • ¼ teaspoon ground Cinnamon
  • ½ teaspoon Pumpkin Pie Spice (or use ¼ TSP more cinnamon and ⅛ TSP ground nutmeg)
  • ⅛ teaspoon Fine Sea Salt (optional – note 4)
  • To Serve: Maple syrup, homemade pecan butter, regular butter, apple butter, peanut butter, almond butter, etc.

Toppings (optional – add before baking or after):

  • ⅓ cup / 36 grams fresh or frozen Raspberries (or other berries)
  • 3 pieces / 3 grams raw unsalted Pecans – chopped
  • ½ teaspoon / 2 grams raw unsalted pumpkin seeds

Instructions

  1. Prep: Preheat oven to 350°F/180°C/ Gas Mark 4. Lightly spray a meal prep container or baking dish with cooking oil spray.
  2. Combine the wet ingredients: Combine the pumpkin puree, egg, cottage cheese, unsweetened almond milk in a medium bowl and mix until combined well.
  3. Add the dry ingredients: Add the blended oats, snickerdoodle protein powder, baking powder, ground cinnamon, pumpkin pie spice and salt. The batter will be a little thick.
  4. Assemble: Pour the batter into the prepared baking dish. Top with frozen or fresh berries, chopped pecans, and pumpkin seeds if using. (Alternatively, you can add these on top when eating if preferred.)
  5. Bake: Bake for 28-30 minutes or until the pancake has risen and the edges have pulled away from the sides. Transfer to a wire rack and cool for 5 minutes.
  6. Serve: Drizzle with maple syrup, homemade pecan butter or other toppings of choice and enjoy!

Equipment

Notes

  1. Cottage Cheese: I used small curd whole milk cottage cheese but low-fat (2%) will work too. Feel free to blend until smooth before using in this recipe if you’re not a fan of the texture.
  2. Blended Old Fashioned Rolled Oats. Homemade or store-bought oat flour can be used. If you don’t have any oat flour on hand but have old fashioned rolled oats, blend them in a mini blender or food processor until a smooth flour like consistency is achieved. Then proceed with the rest of the recipe. Blended quick oats will work too but I personally prefer the texture of old fashioned rolled oats as feel the pancake comes out slightly more dense. All-purpose flour, whole wheat flour, and white whole wheat flour will also work for this recipe. Use ⅓ cup / 40-45 grams. If using whole wheat flour, you may need to add more almond milk.
  3. Snickerdoodle Protein Powder. I used PEScience Snickerdoodle Select Protein, a whey-casein protein powder blend. The brown sugar and cinnamon flavors taste delicious in this pumpkin protein pancake! You can use vanilla or pumpkin pie protein powder. Add extra cinnamon if using vanilla protein powder. Either a whey-casein, casein, pure whey or plant-based protein will work. Whey-casein and vegan proteins result in soft and fluffy pancakes as opposed to whey, which can become dry if baked too long. If using a plant-based vegan protein powder, add 1-2 tablespoons more milk as it will absorb more liquid than other types of protein powders. If omitting the protein powder, use 60 grams blended oats and add ¼ to ½ teaspoon vanilla extract and brown sugar/brown sugar replacement to taste.
  4. Salt. You can leave it out if you feel the salt in the cottage cheese and protein powder is sufficient for your taste.
  5. Meal prep. You can meal prep these protein pancakes and make as many servings as you like. Multiply the amounts for the recipe ingredients by the number of servings you would like to make. Mix all the wet ingredients in a large bowl then stir in the dry ingredients. Pour into multiple meal prep glass dishes and add the toppings. Bake as indicated but note that you may need to adjust the baking time if you are making several servings. Alternatively, you can measure and mix all the ingredients for each pancake in separate bowls to make sure the volume and macros are the same (if that is important to you).
  6. Storing and reheating. Once completely cool, cover the baking dish and store in the fridge for 3-4 days. Reheat in the microwave on high for 1 minute or until warmed through. Then serve with maple syrup and pecan butter if desired.
  7. To freeze. Once completely cool, run a knife along the edges of the baking dish to unmold the pancake. Wrap tightly with a small sheet of aluminum foil or cling wrap and place in a freezer-friendly airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave for 1 minute or until warm throughout. If your baking dish is freezer friendly, you can simply cover and freeze.
  8. See ‘FAQs’ and ‘Variations’ section in the post above if you’d like to customize this pumpkin protein pancake bowl.
  9. Nutrition information does not include maple syrup and pecan butter for serving.

Nutrition

Find it online: https://thatspicychick.com/baked-pumpkin-protein-pancake-bowl-cottage-cheese/