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.
Dessert-Style Toppings and Garnishes
- Whipped cream with a drizzle of caramel sauce
- Dark chocolate shavings and a sprinkle of cinnamon
- Fresh berries for a tart balance