Ingredients
Scale
- 1 cup low-fat cottage cheese
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 cup rolled oats (or oat flour)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey
- 1 teaspoon baking powder
- 1.5 teaspoons pumpkin pie spice
- A pinch of salt
- Cooking spray or butter for the pan
Instructions
- Place the cottage cheese, pumpkin puree, eggs, rolled oats, vanilla extract, sweetener, baking powder, pumpkin pie spice, and salt into a high-speed blender. Blend on high for 30 to 45 seconds until the batter is completely smooth and the oats are fully pulverized. Let the batter sit for about 5 minutes; this allows the oats to hydrate, resulting in a thicker, fluffier pancake. While the batter rests, preheat a non-stick griddle or large skillet over medium-low heat.
- Lightly grease your heated skillet with cooking spray or a small amount of butter. Using a 1/4 cup measuring cup, pour the batter onto the skillet to form even circles. Cook the pancakes for 3 to 4 minutes on the first side. Look for small bubbles forming on the surface and edges that appear set. Carefully flip each pancake with a thin spatula. Cook for another 2 to 3 minutes on the second side until they are golden brown and cooked through. Avoid high heat, as the pumpkin and cottage cheese can burn before the center is set.
- Stack three to four warm pancakes on a plate. Top them with a dollop of Greek yogurt for extra protein or a drizzle of pure maple syrup. For a bit of crunch, sprinkle toasted pecans or walnuts over the top. Serve immediately while they are hot and fluffy. You can also add a dusting of cinnamon to enhance the pumpkin aroma.
- Cook Time: 25 minutes