Pumpkin Cottage Cheese Pancakes

Pouring syrup over cottage cheese pumpkin pancakes with fresh blueberries

Servings -8 medium pancakes

Pumpkin Cottage Cheese Pancakes

These simple cottage cheese pumpkin pancakes are quick, high in protein and great for the whole family. Just 10 minutes is needed to transform a few simple ingredients into these flavorful cottage cheese oat pancakes.

5 from 1 rating

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Prep Time 5

Cook Time 10

Total Time 15

Ingredients

1 cup oat flour
½ cup pumpkin puree + 1 Tbsp
½ cup cottage cheese
2 eggs
2 Tbsp maple syrup
2 tsp baking powder
½ tsp cinnamon
⅛ tsp salt
1 Tbsp flax seeds

Instructions

Mix all ingredients in a high speed blender or large mixing bowl.
Using a 1/3 cup measuring cup, transfer to pancake griddle or medium pan over medium high heat.
Cook for 2-4 minutes per side, or until batter is cooked through.
Let cool and serve.

Notes

Made 6-8 medium size pancakes - I like to use a ¼ to ⅓ cup measuring spoon for the pancakes.

Equipment

BLACK+DECKER 8-Serving Electric Griddle, GD2051B, Non-Stick Cooking Surface, Warming Tray, Removable Drip Tray, Family Sized

Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont, Grade A, Amber Color, Rich Taste, All Natural, Easy Pour Jug, 32 Fl Oz, 1 Qt

Bob's Red Mill Whole Grain Oat Flour, 18 Oz

Spectrum Essentials Organic Ground Flaxseed, 24 Ounce (Pack of 1)

Nutrition

Serving: 1Calories: 139kcalCarbohydrates: 18gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 65mgSodium: 303mgFiber: 2gSugar: 5g

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