Cottage Cheese Pumpkin Pancakes

Cottage cheese pumpkin pancakes blended with oats, eggs, cinnamon, and baking powder, then cooked golden in a skillet for an easy breakfast.

Prep: 5 min · Cook: 15 min · Yield: 3 · Method: Stovetop

Ingredients

• 1 cup cottage cheese
• 0.5 cup pumpkin puree
• 2 large eggs
• 0.75 cup old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon cooking oil

Cooking instructions

1. Blend the cottage cheese, pumpkin puree, eggs, oats, baking powder, and cinnamon until smooth. Let the batter stand for 2 minutes so the oats can hydrate. (about 3 min)
2. Heat a lightly greased nonstick skillet over medium-low heat. Pour about 2 tablespoons of batter per pancake, leaving space between pancakes. (about 2 min) — Medium-low heat
3. Cook until the edges look set and small bubbles form, about 2 to 3 minutes. Flip carefully and cook until golden and fully set, 1 to 2 minutes more. (about 4 min) — Medium-low heat
4. Repeat with the remaining batter, lightly greasing the skillet as needed. Serve warm. (about 6 min) — Medium-low heat