Ingredients
Scale
- 1 cup low-fat cottage cheese
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 cup rolled oats (or oat flour)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- A pinch of salt
- Cooking spray or butter for the pan
Instructions
- Place the cottage cheese, pumpkin puree, eggs, rolled oats, maple syrup, vanilla, pumpkin pie spice, baking powder, and salt into a high-speed blender. Blend the mixture on high for 30 to 45 seconds until the batter is completely smooth. Let the batter rest for about 5 minutes while you heat your griddle. This rest period allows the oats to soak up the liquid, resulting in a fluffier pancake.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or a small amount of butter. Pour about 1/4 cup of batter for each pancake onto the hot surface. Cook for 3 to 4 minutes on the first side. Look for small bubbles forming on the edges and a slightly matte appearance on the top. Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
- Stack three to four pancakes on a plate. Top them with a dollop of Greek yogurt for extra protein, a sprinkle of toasted pecans for crunch, and a light drizzle of pure maple syrup. Serve immediately while they are warm and fluffy.
- Cook Time: 25 minutes