These pancakes are loaded with protein and healthy carbs, super easy to make and such a great taste of fall. I don't use syrup, way to sweet for me. I eat the warm and plain, maybe with a sprinkling of nuts. You can also enjoy with sugar free syrup if you are trying to keep calories low.
Ingredients:
1 1/2 c Gluten Free rolled oats
2/3 cup pumpkin puree
1/2 cup cottage cheese
2 large eggs
1-2 Tbs maple syrup depending on how sweet you like it
2 tsp baking powder
1-2 tsp pumpkin pie spice
1/4 tsp salt
Directions:
Combine all ingredients in a food processor or quality blender, blend until mostly smooth, don't overblend.
Let batter sit a few minutes as you warm up a large skilled coated with an olive oil spray
Use about 1/4 cup to make small (3 inch) pancakes or 1/2 c to make larger ones.
The batter will be thick. Spread it out a bit with the back of a spoon and flip when they start to bubble. Don't crowd the pan. Work in batches.
Serve warm. Dip in syrup or a nut butter but don't drown it. Enjoy!