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Embrace pumpkin season while minimizing morning stress with this easy sheet pan pancake recipe! Cottage cheese blended into the batter adds extra richness and protein while the ground up oats create a gluten-free, fiber-packed flour. Plus, that cinnamon, nutty streusel topping adds a pleasing sweetness and crunch to this convenient and yummy fall breakfast. Feed a crowd, or meal prep and store in single-portion servings in the freezer for busy mornings.
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Pumpkin Streusel Sheet Pan Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Embrace pumpkin season while minimizing morning stress with this easy sheet pan pancake recipe! Cottage cheese blended into the batter adds extra richness and protein while the ground up oats create a gluten-free, fiber-packed flour. Plus, that cinnamon, nutty streusel topping adds a pleasing sweetness and crunch to this convenient and yummy fall breakfast. Feed a crowd, or meal prep and store in single-portion servings in the freezer for busy mornings.
Course: Breakfast, brunch
Cuisine: gluten free
Keyword: gluten free, pancakes, pumpkin, sheetpan
Servings: 8 Servings
Ingredients
Batter:
  • 2.5 cups old-fashioned rolled oats
  • 1 cup pumpkin puree
  • 3/4 cup 2% cottage cheese
  • 1 ¼ cup milk
  • 2 large eggs
  • 2 Tbsp. butter, melted
  • 2 Tbsp. coconut sugar
  • 2 tsp. baking powder
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • Topping:
  • ¼ cup rolled oats
  • 3 Tbsp. finely chopped walnuts or pecans
  • 3 Tbsp. coconut sugar
  • 2 Tbsp. butter, melted
  • 2 Tbsp. almond meal
  • ½ tsp. ground cinnamon
  • ⅛ tsp salt
Instructions
  1. Pre-heat oven to 375F.
  2. Add rolled oats to high-speed blender or food processor and process, pulsing on and off for about 45 seconds, or until a “flour” is created.
  3. Leave oat flour in blender and add remaining dry ingredients: coconut sugar, baking powder, salt and pumpkin pie spice. Pulse quickly to combine.
  4. Add pumpkin, milk, melted butter, and eggs to dry mixture and blend for 30 seconds until incorporated, scraping down sides with spatula, as needed.
  5. Pour into approximate 13” x 18” rimmed baking sheet, that has been coated with cooking spray.
  6. In medium bowl, mix together melted butter, coconut sugar, almond flour, oats, and chopped walnuts until combined and crumbly. Sprinkle this over the top of the pancake batter.
  7. Bake for 20 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes.
  8. Slice into 8 rectangles and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready.
Recipe Notes

Macros: 275 cal, 27g net carb, 13g fat, 10g protein per “square”