Description
Fluffy, protein-packed pumpkin spice pancakes made with creamy cottage cheese and warming pumpkin puree, perfect for a cozy and healthy fall breakfast that balances taste and nutrition.
Ingredients
Main Ingredients
- 1 cup cottage cheese
- ¾ cup pumpkin puree
- 2 eggs
- ¾ cup oats or oat flour
- 1 tsp pumpkin pie spice
- ½ tsp baking powder
Optional Ingredients
- 1 tbsp maple syrup (optional, for sweetness)
- Oil or butter for cooking
Instructions
- Prepare the batter: In a blender, combine the cottage cheese, pumpkin puree, eggs, oats (or oat flour), pumpkin pie spice, baking powder, and maple syrup if using. Blend until the mixture is smooth and well combined, creating a thick pancake batter.
- Heat the skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or butter to prevent sticking and promote even browning.
- Cook the pancakes: Pour ¼-cup portions of the batter onto the hot skillet. Cook the pancakes until bubbles begin to form on the surface and the edges look set, about 2 to 3 minutes.
- Flip and finish: Carefully flip each pancake and cook the other side until golden brown and cooked through, about another 2 minutes.
- Serve: Serve the pancakes warm with additional maple syrup, Greek yogurt, or your favorite toppings for extra flavor and texture.
Notes
- Use low-fat cottage cheese to reduce calories and fat for a lighter version.
- Add chocolate chips or chopped pecans to the batter for added texture and flavor.
- Oat flour can be substituted with rolled oats blended to a fine consistency for a gluten-free option.
- Adjust pumpkin pie spice amount to taste; cinnamon and nutmeg can be added for extra warmth.
- Leftover pancakes freeze well when wrapped tightly for quick breakfasts later in the week.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
