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
- Pinch of salt
- Coconut oil or butter for the griddle
Instructions
- Step 1: Blend the Batter: Add the cottage cheese, pumpkin puree, eggs, rolled oats, maple syrup, vanilla, pumpkin pie spice, baking powder, and salt into a high-speed blender. Pulse on high until the mixture is completely smooth and the oats have transformed into a fine flour consistency. Let the batter rest for about five minutes; this allows the oats to hydrate, which results in a fluffier pancake.
- Step 2: Heat and Cook: Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil or butter to coat the surface. Pour about 1/4 cup of batter onto the skillet for each pancake. Do not crowd the pan. Cook for 3–4 minutes or until small bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 2–3 minutes until they are golden brown and cooked through.
- Step 3: Plating: Stack the warm pancakes on a plate. Garnish with your favorite toppings such as a dollop of Greek yogurt, a drizzle of pure maple syrup, or a sprinkle of crushed pecans for crunch. Serve immediately while they are hot and fluffy.
- Cook Time: 25 minutes