Pumpkin Cottage Cheese Blender Pancakes
Fluffy, lightly sweet, and high in protein. Everything goes in the blender, and you can't taste the cottage cheese.
Equipment
- Blender (a food processor works too)
- Nonstick skillet or griddle
- Measuring cups
- 1 cup, 1/2 cup, and 1/4 cup (the 1/4 cup doubles as your batter scoop)
- Measuring spoons: 1 tablespoon, 1 teaspoon, and 1/2 teaspoon
- Thin spatula for flipping
- Rubber spatula for scraping down the blender
- Plate for the finished pancakes
Ingredients
- 1 cup cottage cheese
- 0.5 cup pumpkin puree not pie filling
- 2 large eggs
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1.5 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 teaspoon butter or oil for the pan
Instructions
- Blend the batter: Add 1 cups cottage cheese, 0.5 cups pumpkin puree (not pie filling), 2 large eggs, 1 cups rolled oats, 1 teaspoons baking powder, 1.5 teaspoons pumpkin pie spice, 1 tablespoons maple syrup, 1 teaspoons vanilla extract, and 1 pinch salt to a blender. Blend until smooth, about 45 seconds.
- Rest the batter: Let the batter sit so the oats thicken it up. It should pour slowly, like thick cake batter. Add a splash of milk if it's too stiff.
- Heat the pan: Warm a nonstick skillet over medium-low heat and grease it with 1 teaspoons butter or oil, for the pan. Lower heat matters here because these brown fast.
- Cook the first side: Pour about 1/4 cup of batter per pancake. Cook until the edges look set and a few bubbles appear on top.
- Flip and finish: Flip gently and cook until golden and springy in the center.
Notes
Makes 6 to 8 small pancakes. Keep them small, since they're more tender than flour pancakes and big ones are hard to flip. Top with Greek yogurt, toasted pecans, or a little warm maple syrup. Leftovers freeze well and reheat in the toaster.
Nutrition
Serving: 1gCalories: 390kcalCarbohydrates: 46gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 205mgSodium: 770mgPotassium: 500mgFiber: 6gSugar: 13gVitamin A: 5IUVitamin C: 3mgCalcium: 300mgIron: 4mg
Tried this recipe?Let us know how it was!
Pumpkin Cottage Cheese Blender Pancakes
Fluffy, lightly sweet, and high in protein. Everything goes in the blender, and you can't taste the cottage cheese.
Equipment
- Blender (a food processor works too)
- Nonstick skillet or griddle
- Measuring cups
- 1 cup, 1/2 cup, and 1/4 cup (the 1/4 cup doubles as your batter scoop)
- Measuring spoons: 1 tablespoon, 1 teaspoon, and 1/2 teaspoon
- Thin spatula for flipping
- Rubber spatula for scraping down the blender
- Plate for the finished pancakes
Ingredients
- 1 cup cottage cheese
- 0.5 cup pumpkin puree not pie filling
- 2 large eggs
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1.5 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 teaspoon butter or oil for the pan
Instructions
- Blend the batter: Add 1 cups cottage cheese, 0.5 cups pumpkin puree (not pie filling), 2 large eggs, 1 cups rolled oats, 1 teaspoons baking powder, 1.5 teaspoons pumpkin pie spice, 1 tablespoons maple syrup, 1 teaspoons vanilla extract, and 1 pinch salt to a blender. Blend until smooth, about 45 seconds.
- Rest the batter: Let the batter sit so the oats thicken it up. It should pour slowly, like thick cake batter. Add a splash of milk if it's too stiff.
- Heat the pan: Warm a nonstick skillet over medium-low heat and grease it with 1 teaspoons butter or oil, for the pan. Lower heat matters here because these brown fast.
- Cook the first side: Pour about 1/4 cup of batter per pancake. Cook until the edges look set and a few bubbles appear on top.
- Flip and finish: Flip gently and cook until golden and springy in the center.
Notes
Makes 6 to 8 small pancakes. Keep them small, since they're more tender than flour pancakes and big ones are hard to flip. Top with Greek yogurt, toasted pecans, or a little warm maple syrup. Leftovers freeze well and reheat in the toaster.
Nutrition
Serving: 1gCalories: 390kcalCarbohydrates: 46gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 205mgSodium: 770mgPotassium: 500mgFiber: 6gSugar: 13gVitamin A: 5IUVitamin C: 3mgCalcium: 300mgIron: 4mg
Tried this recipe?Let us know how it was!
