Ingredients
Scale
- 1 cup cottage cheese
- 1/2 cup pure pumpkin puree
- 2 large eggs
- 1 cup oat flour (or all-purpose)
- 2 tbsp maple syrup
- 1 scoop vanilla protein powder
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- Pinch of salt
Instructions
- In a blender, combine the cottage cheese, pumpkin puree, and eggs. Blend until smooth.
- Add the oat flour, maple syrup, protein powder, baking powder, spice, and salt. Blend again until just combined. Do not over-blend.
- Pour the batter into a bowl and let it sit for 5-10 minutes.
- Heat a lightly greased non-stick skillet or griddle over medium heat.
- Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with maple syrup and a sprinkle of cinnamon.
Notes
- Letting the batter rest makes fluffier pancakes
- Works with all-purpose or oat flour
- Store leftovers in fridge for 3 days
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Blender, Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 95mg