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 pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
- Butter or coconut oil for the pan
Instructions
- Place the cottage cheese, pumpkin puree, eggs, maple syrup, and vanilla extract into a high-speed blender. Blend on medium speed until the mixture is completely smooth. Add the rolled oats, pumpkin pie spice, baking powder, and salt. Pulse or blend again until the oats have transformed into a smooth batter. Let the batter sit for about 5 minutes; this allows the oats to hydrate, which results in fluffier pancakes.
- Heat a large non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil to coat the surface. Pour about 1/4 cup of batter for each pancake onto the hot surface. Do not crowd the pan. Cook for 3 to 4 minutes on the first side. You will know they are ready to flip when small bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 2 to 3 minutes until they are golden brown and cooked through.
- Transfer the warm pancakes to a plate. Stack them high and top with your favorite fall-inspired garnishes. A drizzle of pure maple syrup, a dollop of Greek yogurt, or a sprinkle of toasted pecans adds the perfect finishing touch. Serve immediately while they are hot and fluffy.
- Cook Time: 25 minutes