Guilt-Free Pumpkin Pancakes


YOU GUYS! It’s almost time for pumpkin season!! I have been waiting all year for my two favorite seasons: pumpkin season and Christmas-treat season! But because I’m staring down a few months of delicious goodies, I came up with this guilt-free, protein-packed pumpkin pancake recipe to fuel you through the upcoming festivities. And I threw in a recipe for apple compote and homemade almond-honey granola to go along with it!

Pumpkin Pancakes

Yields 10-12 small pancakes


  • IMG_36201 cup rolled oats
  • 5 egg whites (reserve egg yolks for my aioli recipe to come!)
  • ½ cup cottage cheese
  • ¼ cup pumpkin puree (made from roasted fresh pumpkin or from the can. No judgment here!)
  • 2 tsp. vanilla extract
  • 1 tsp. baking powder
  • 3 tbsp. honey
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • 1 tsp. pumpkin pie spice
    • To make your own: mix 1½ tbsp. cinnamon, 2 tsp. ground ginger, ½ tsp. allspice, ½ tsp. ground mace, ½ tsp. ground cloves, ½ tsp. ground nutmeg)

In a blender, mix all of the ingredients until fully blended and smooth. Cook pancakes on a 350°F griddle or skillet on low for 4-5 minutes, flipping after 2-3 minutes. Because of the amount of pumpkin compared to that of the oatmeal, these pancakes are more on the denser side than fluffy. So trust me, if you’re dying for a pumpkin fix, these are right up your alley.

Almond-Honey Granola

Yields 3 cups


  • 2 cups rolled oats
  • ½ cup brown sugar
  • ½ cup raw sliced almonds
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  • 2 tbsp. coconut oil (or other neutral oil like avocado, vegetable or canola)
  • 3 tbsp. honey

Preheat oven to 260 °F. Mix all of the dry ingredients in a bowl. In a saucepan, bring vanilla extract, oil, and honey to a boil. Once bubbling, turn off the heat and pour into the bowl of dry ingredients, mixing to combine. Spread mix evenly on oiled or parchment paper-lined cookie sheet. Bake for 20 minutes. Stir the granola, spread evenly, then bake for additional 15-20 minutes or until golden brown.

IMG_3621Apple Compote

Yields 3 servings


  • 4 granny smith apples
  • 1 lemon, juiced
  • ¼ cup water
  • 2 tbsp. honey
  • 1 tsp. cinnamon
  • ¼ tsp. garam masala (it’s my secret! No one will know what amazing warm spices you used!)
  • ¼ tsp. salt

Cut apples into small cubes. Add remaining ingredients and apples to saucepan and simmer on low for 5 minutes, stirring occasionally.