Pumpkin Cottage Cheese Oatmeal Pancakes
These pancakes combine oats, cottage cheese, and pumpkin puree for a nutritious and delightful twist perfect for brunch or breakfast.
Ingredients
Wet Ingredients
- 1/2 cup cottage cheese
- 2 large eggs
- 3/4 cup pumpkin puree Can use canned or fresh puree
- 1/4 cup milk of choice Dairy or dairy-free options work
- 1 tablespoon honey or maple syrup For sweetness
- 1 tablespoon butter or oil for cooking
Dry Ingredients
- 1 1/2 cups rolled oats Can substitute with quick oats
- 2 teaspoons baking powder
- 1 teaspoon pumpkin spice For flavor
- 2 teaspoons vanilla extract Enhances the flavor
Toppings
- to taste Maple syrup or honey For drizzling
- optional Sliced bananas or walnuts For added flavor and texture
Instructions
Preparation
- Add all the ingredients to a blender or food processor.
- Blend until the mixture is smooth and just combined.
Cooking
- Heat a skillet or pancake griddle over medium-high heat and add some butter or oil.
- Spoon out 1/4 to 1/3 cup of batter onto the skillet.
- Cook for 2-4 minutes on each side or until golden brown.
- Repeat until all the batter is used, then serve your pancakes with your favorite toppings.
Notes
For best results, preheat your griddle or skillet for even cooking. You can separate the egg whites and whip them for lighter pancakes.