Ingredients
Scale
- 1/2 cup rolled oats (or oat flour)
- 1/2 cup low-fat cottage cheese
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1 tablespoon maple syrup or stevia (optional)
- A pinch of salt
- Cooking spray or butter for the skillet
Instructions
- Place the rolled oats, cottage cheese, pumpkin puree, eggs, vanilla extract, pumpkin pie spice, baking powder, sweetener, and salt into a high-speed blender. Pulse and blend on high for about 30 to 45 seconds. Ensure the mixture is completely smooth and the oats have fully broken down. Let the batter rest for 5 minutes; this allows the oats to hydrate, which results in fluffier pancakes.
- 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. Do not crowd the pan. Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 2 to 3 minutes until golden brown and cooked through.
- Stack the warm pancakes on a plate. Top them with a dollop of Greek yogurt, a drizzle of pure maple syrup, and a sprinkle of crushed pecans or walnuts for crunch. Serve immediately while they are hot and fluffy.
- Cook Time: 20 minutes