1 ½ cups old-fashioned rolled oats
⅔ cup pumpkin puree
½ cup full-fat cottage cheese or greek yogurt
2 large eggs
2 tbsp. maple syrup
2 tsp. baking powder
1 tsp. pumpkin pie spice
¼ tsp. salt
suggested toppings: chopped pecans or walnuts, dark chocolate chips, nut butter, maple syrup.
Combine all ingredients in a high power blender; blend until mostly smooth (do not overblend).
Let batter sit in the blender while you preheat a skillet (or griddle) over medium heat. Grease with oil or butter.
Once the pan is hot, add ⅓ batter to the pan for each pancake. Cook for 2 to 4 minutes, or until pancakes slightly puff up and bubbles form around the edges. Gently flip, and cook another 1 to 2 minutes, or until golden brown on the underside. (Note: if the pancakes start browning too quickly, reduce heat to medium-low to prevent burning.)
Serve warm with toppings of choice.
Serving: 3 Pancakes
Calories: 295kcal | Protein: 16g | Carbohydrates: 41g | Fat: 7g
Let us know if you give it a try!