High-Protein Pumpkin Pancakes

Tender, warmly spiced pumpkin pancakes made with oats and cottage cheese for a satisfying, protein-rich breakfast.

Prep: 10 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 1 cup rolled oats
• 1 cup cottage cheese
• 2 eggs
• 0.5 cup pumpkin puree
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1 tablespoon maple syrup
• 0.25 teaspoon salt
• 1 cooking spray

Cooking instructions

1. Add the oats, cottage cheese, eggs, pumpkin puree, baking powder, pumpkin pie spice, maple syrup, and salt to a blender. Blend until smooth, scraping down the sides once if needed. Let the batter rest for 5 minutes to thicken. (about 5 min)
2. Heat a lightly greased nonstick skillet over medium-low heat. Pour about 1/4 cup batter for each pancake, leaving space between pancakes. (about 2 min) — Medium-low heat
3. Cook until the edges look set and bubbles form on the surface, about 2 to 3 minutes. Flip and cook until browned and the centers are fully set, about 2 minutes more. Repeat with the remaining batter, greasing the skillet as needed. (about 8 min) — Medium-low heat
4. Serve warm with desired toppings.