It’s October, and that means we’ve entered one of the most fabulous seasons of the year.

Pumpkin season. 

The United States produces over one billion pounds of these buggers each year, with over 80 percent of the harvest available in October. Native Americans used to roast long strips of pumpkin over a fire, and in colonial times, colonists removed its seeds and stuffed it with a mixture of milk, honey, and spices – setting the origins for what we now know as pumpkin pie.

But what’s more important than any of these points is the fact that it’s f**king delicious.

Though pumpkin is technically a fruit, it manages to pair well in both sweet and savory dishes. Whether it’s pumpkin bread, pumpkin muffins, pumpkin pie, pumpkin cookies, or even pumpkin pasta, there is little not to love about this seasonal powerhouse.

So why not invite it to breakfast?

I love recipes that are versatile, because they allow you to memorize a general template and tweak it to your tastes at any given time. These protein pancakes – with a seasonal twist – are quick and simple to make, and a single batch makes four medium-sized pancakes that pack over 30 grams of satiating protein. The added pumpkin provides some additional vitamins and fiber, and at under 350 calories per serving, you can enjoy a reasonable plate of food with enough caloric wiggle-room to add some fruit and chicken (or veggie) sausage for an extra boost.

Full disclosure that they are more custard-like in texture than traditional pancakes, and I opt not to add sugar because I’m not fond of super sweet foods – not to mention there is growing evidence that excessive sugar in our diets can have detrimental effects to our long-term health.

Instead, I favor topping them with a small amount of calorie-free syrup to add the touch of sweetness that I enjoy without blowing myself away with a sugar high. You can certainly pair them with real maple syrup if you wish, add some fresh apples, or even dot them with a few chocolate chips.

Pumpkin Protein Pancakes

1/2 cup cottage cheese (I used 2%)
3 egg whites
3 tablespoons oat flour (or quick oats if you prefer)
1/3 cup canned pumpkin (not pumpkin pie filling)
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
Dash of vanilla
Optional – 2 teaspoons psyllium husk powder

Use your bullet or blender to mix all ingredients until fully combined (feel free to be heavier handed with the spices if you like a spicier flavor, or less so if you prefer a milder flavor).

Cook in pan over medium heat, allowing approximately 1 to 2 minutes per side. If you are adding any fruit or chocolate chips as an extra treat, add them to the top of the batter after you pour each pancake into the pan. One recipe makes enough for 4 medium-sized pancakes.