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Oatmeal Pumpkin Protein Pancakes

Delightful pancakes that embody the essence of fall, blending protein-rich ingredients like cottage cheese with the warm flavors of pumpkin and spices.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American, Fall
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 C Pumpkin Purée
  • 1.5 C Cottage Cheese
  • 3/4 C Milk of Choice
  • 2.5 C Old Fashioned Oats Use rolled oats for a fluffier texture.
  • 2 teaspoon Baking Powder
  • 2 teaspoon Vanilla Extract
  • 3/4 - 1 teaspoon Pumpkin Pie Spice Adjust for desired spice level.
  • 1/4 C Maple Syrup Adjust sweetness as desired.
  • 1-2 tablespoon Butter For cooking pancakes.

Method
 

Preparation
  1. Add all ingredients except for the butter into a blender. Blend until smooth and creamy.
Cooking
  1. Melt butter in a sauté pan over medium heat until it bubbles.
  2. Once bubbling, lower the heat to a gentle simmer.
  3. Pour approximately one-eighth of the batter into the pan, shaping it into a round pancake.
  4. Cook until miniature bubbles appear on the surface, then flip and cook until golden on both sides.
  5. Repeat until all batter is cooked.
Serving
  1. Serve pancakes warm, topped with maple syrup, pecans, or powdered sugar.

Notes

Store pancakes in an airtight container in the refrigerator for up to three days, or freeze in a single layer before transferring to a freezer bag for longer storage. Fluffy texture is best achieved with rolled oats.