Cottage Cheese Pumpkin Pancakes (20g protein)

Servings: 2

Prep Time: 5

Cook Time: 10

Total Time: 15

These cottage cheese pumpkin pancakes are full of pumpkin spice and everything nice -like 20g of protein.

4.95 from 17 votes

Add the following ingredients to a blender in the order listed: cottage cheese, pumpkin, egg, vanilla, baking powder, cinnamon, and oats. Blend for a full minute on high speed, until the batter is smooth. This is a very thick batter, don't try to add liquid.

Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. Immediately, pour ¼ cup of batter per pancake onto the greased pan. I've found that using a measuring scoop or soup spoon works best, then using the back of it to spread it out on the pan.
Cook the pancakes for 2 minutes until the edges begin to look defined and some bubbles form. Flip them over and cook for two more minutes on the other side. Flip them only once, and don't use the spatula to press them down; you'll end up with dense pancakes.

Plate a few pancakes on a plate and top them with your favorite toppings and syrups.