Pumpkin Protein Pancakes

Most days Brian and I are happy to enjoy big bowls of hot oatmeal for breakfast.  I love how versatile oatmeal is, you can add so many different flavors depending on your mood or the season.  And it's such a satisfying breakfast, one that keeps me full all morning - as my Grandma Helen used to say "It sticks to your ribs!"

Once in a while on the weekends, I find myself craving something a little different in the morning.  I love pancakes but don't love how quickly my body turns their fluffy goodness into fuel and leaves me hungry again in just a few short hours.  The fact is, they're delicious but not very satisfying when they're made with white flour and drenched in syrup - just a big (yummy) stack of simple carbs that give me a short burst of energy and then leave me standing with my face in the fridge looking for something else to eat after an hour or two.

When I saw this recipe for Pumpkin Protein Pancakes I bookmarked it, intrigued by the addition of protein powder, cottage cheese, pumpkin and cinnamon.  I just had a feeling that the day would soon come when I would once again be desiring a stack of pancakes and need to get my fix.

These turned out perfectly sweet without adding any sugar (the vanilla protein powder is sweetened), deliciously fluffy and SOOO satisfying!  I loved the warmth from the cinnamon and pumpkin pie spice and Brian noted that they "weren't too pumpkin-y".  I had to increase the amount of milk as the batter was way too thick at first, almost glue-like, and while still too thick to pour even after adding more milk I found I could use a large spoon to dollop the batter onto the frying pan and use the same spoon to quickly spread it out into a larger circle (some of them turned out a bit misshapen but still delicious!)  I served ours with sliced banana, maple syrup and some maple pecan granola for a little crunch, alongside a cup of Gingerbread Spice coffee - fall-flavor perfection!  Next time you're craving pancakes, I hope you give these a try!

Pumpkin Protein Pancakes
serves 2 (recipe makes 6 medium pancakes, approximately 4'' each)
adapted from Running to the Kitchen

1/2 cup whole wheat flour
1 scoop vanilla protein powder (I used ON Vanilla Casein powder)
2 teaspoons baking powder
1 teaspoon cinnamon
scant 1/2 teaspoon pumpkin pie spice
1/4 cup + 2 tablespoons pumpkin puree
1/4 cup cottage cheese
1 teaspoon vanilla extract
1/2 - 3/4 cup milk (start with 1/2 cup, then add up to 1/4 cup more milk depending on consistency)
2 egg whites

Preheat a skillet or griddle over medium-medium high heat and grease.  Combine all dry ingredients in a bowl.  Combine wet ingredients in a separate bowl and whisk to combine.  Add wet ingredients to dry ingredients and mix just until incorporated.  Add up to an additional 1/4 cup milk to mixture if the batter is too thick to incorporate all of the dry ingredients - the batter should be still be a little too thick to pour easily.  Using a large spoon, drop approximate 1/4 cup portions of batter onto the hot griddle, using the spoon to spread the batter out as necessary until you have a roughly 4'' circle.  Cook approximately 2 minutes per side, or until fully cooked, flipping over once.