We found this delicious recipe on the internet a couple years ago and it has become a favorite Sunday brunch staple!
Delicious, healthy and oh so rich with the cottage cheese in the recipe.
Ingredients in Healthy Pumpkin Pancakes
- old fashioned oats – my fave brand is Bob’s Red Mill gluten-free old fashioned rolled oats. But Quaker is fine too!
- egg whites – acts as a binding ingredient, keeps the pancakes light and fluffy, and really amps up the protein!
- cottage cheese – another protein booster, cottage cheese also helps to keep these pancakes moist.
- canned pumpkin – Just be sure it’s not pumpkin pie filling!
- pumpkin pie spice – this tasty spice blend is used in pumpkin pie. You can use store-bought
- cinnamon – pairs perfectly with pumpkin for the ultimate fall flavor!
- maple syrup – drizzle over your pancakes for a boost of sweetness.
These pancakes are made in a blender which makes mixing and clean up a breeze! Add the oats, egg whites, cottage cheese, pumpkin puree, baking powder, pumpkin pie spice and cinnamon to the blender and process until the batter is relatively smooth.
Heat a pan or griddle to low-medium heat and spray with non-stick spray. Scoop a quarter cup of batter onto the pan and cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath. Flip and cook for an additional one to two minutes. This recipe should make about 8 small pancakes. To serve, stack four on a plate and drizzle with maple syrup and/or nut butter.
- ⅔ cup old fashioned oats
- ½ cup egg whites
- ½ cup cottage cheese
- ¼ cup pumpkin
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- nonstick cooking spray
- maple syrup for topping
Add oats, egg whites, cottage cheese, pumpkin, baking powder pumpkin pie spice and cinnamon into a blender and process until the batter is relatively smooth.
Heat pan or griddle to low-medium heat and spray with nonstick cooking spray.
Once hot, scoop out about a quarter cup of batter at a time and pour onto pan. (You should be able to make about 8 small pancakes.)
Cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath, about 4-6 minutes. Flip the pancakes and cook for one to two additional minutes.
For serving, place four pancakes on each plate and drizzle with maple syrup and/or nut butter.