Health and Home by Haven

I’m so excited that the weather is finally starting to cool down—it’s almost September, and you can feel fall creeping in. 🍁 Yesterday I was looking at my calendar and realized I’ve already planned so many fun things to do this coming month, from cozy weekend breakfasts to camping trips and fall weddings— my favorite time of year for weddings. There’s just something about September that makes me crave warm, comforting flavors—and yes, pumpkin season is officially here!

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Why I Love Whole Foods for Breakfast

Breakfast is such an important meal to set us up for the day, and I love focusing on whole foods to make it nourishing and satisfying. These pumpkin protein pancakes are packed with almond flour, cassava flour, cottage cheese, and real pumpkin, making them gluten-free, protein-rich, and free of added sugars. They’re fluffy, filling, and perfect for a morning that fuels both your body and your mood.

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Cooking with the Blackstone Griddle

One of the secrets to making these pancakes perfectly every time is the Blackstone griddle. Ours is the Adventure model, which means it’s portable enough to take camping—something we’re definitely planning to do this fall! The non-stick surface makes cooking and cleanup a breeze, and it heats evenly so every pancake comes out golden brown and delicious. Plus, cooking on a griddle just makes breakfast feel like an experience—it was so relaxing to start the day outdoors cooking this beautiful and crisp morning.

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Pumpkin Protein Pancakes Recipe

Ingredients (16 mini pancakes):

• 1/2 cup almond flour
• 1/4 cup pumpkin puree
• 2 eggs
• 1/2 cup cottage cheese
• 2 tbsp coconut oil
• 1/2 cup cassava flour
• 2 scoops vanilla protein powder (I use Naked Whey)
• 1/2 tsp baking powder
• Pinch of salt
• 1 tsp pumpkin spice seasoning
• 1/2 cup milk (add more for thinner pancakes)

Instructions:

1. In a blender, mix almond flour, pumpkin, eggs, cottage cheese, coconut oil, cassava flour, protein powder, baking powder, salt, and pumpkin spice. Blend until smooth.
2. Add milk gradually until you reach your desired pancake consistency.
3. Heat your griddle with avocado oil and cook pancakes until golden brown on both sides.
4. Serve hot and enjoy!

These pancakes are the perfect way to start a fall morning—healthy, satisfying, and loaded with cozy pumpkin flavor. Whether you’re enjoying them at home or cooking them on an outdoor griddle during a camping adventure, they’re sure to be a new seasonal favorite!

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These mini pumpkin protein pancakes are not just tasty—they’re packed with protein and wholesome ingredients to fuel you! Each serving of 4 pancakes provides a balanced mix of carbs, fat, and protein to keep you full and energized.

Serving Size	Carbs	Fat	Protein	Calories
4 pancakes	24 g	19 g	20 g	347 kcal

Let me know in the comments what pumpkin recipes you’re looking forward to this fall!