Ingredients
Scale
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup low-fat cottage cheese
- 2 large eggs
- 1/2 cup old-fashioned rolled oats
- 1 scoop (approx. 30g) vanilla protein powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Coconut oil or butter for the pan
Instructions
- Place the pumpkin puree, cottage cheese, eggs, rolled oats, protein powder, pumpkin pie spice, baking powder, vanilla extract, and salt into a high-speed blender. Blend on high for 30 to 45 seconds until the mixture is completely smooth and the oats are fully pulverized. Let the batter sit for about 2 minutes to thicken slightly while you heat your pan.
- Place a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil or butter to coat the surface. You want the pan warm enough to sizzle but not so hot that it burns the protein powder, which can happen quickly if the heat is too high.
- Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Use the back of a spoon to lightly spread the batter into a circle if needed. Cook for 3 to 4 minutes on the first side. Look for small bubbles to form on the surface and the edges to appear set and matte.
- Gently slide a spatula under the pancake and flip it over. The bottom should be golden brown. Cook for another 1 to 2 minutes on the second side until the pancake is firm to the touch. Repeat with the remaining batter, adding more oil to the pan as necessary.
- Stack the warm pancakes high on a plate. Top them with a drizzle of pure maple syrup, a dollop of Greek yogurt, or a sprinkle of crushed pecans for an extra crunch. Serve immediately while they are hot and fluffy.
- Cook Time: 25 minutes