Dessert

Whole Wheat Protein Pumpkin Pancakes is for Breakfast, Dessert.

Whole Wheat Protein Pumpkin Pancakes takes 10 minutes to prepare.

Whole Wheat Protein Pumpkin Pancakes takes 2 minutes to cook.

Whole Wheat Protein Pumpkin Pancakes makes 6 servings.

The ingredients for Whole Wheat Protein Pumpkin Pancakes are:

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 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

Here is how you make Whole Wheat Protein Pumpkin Pancakes:

Serving Size:?Makes 6 large pancakesPreheat 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.

The nutritional information for Whole Wheat Protein Pumpkin Pancakes is:

• 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