Keyword: breakfast, high protein, oatmeal, oatmeal pancakes, oats, pancakes, protein pancakes, pumpkin, pumpkin oatmeal pancakes
Servings: 2
Author: Ashlen Leonard
Ingredients
1egg
1/4cuppumpkin puree
1/2cupoat flour
1/2cupcottage cheese
1tspvanilla extract
1tspmaple syrup
1/2tspcinnamon
Instructions
In a medium-sized bowl, whisk the egg and pumpkin puree together.
Add in the oat flour, cottage cheese, vanilla, maple syrup and cinnamon. Mix together.
On medium-high heat, add cooking spray, oil or butter to a medium frying pan. Using an ice cream scoop or large spoon, place about 1/4 cup of the pancake batter on the pan and repeat until you have 3 or 4 pancakes, making sure they are evenly spaced out.
Cook the pancakes for 2-3 minutes on each side, or until lightly golden. Remove from the pan and repeat this process until you have used all of the batter.
Serve immediately with maple syrup, a dollop of Greek yogurt and a sprinkle of cinnamon. You can also refrigerate or freeze them for later. Enjoy!
Notes
Substitutions & Tips
Pumpkin puree
If you accidentally buy pumpkin pie filling instead of pumpkin puree, your pancakes will be much sweeter and full of seasonal spices. You will not need to add extra cinnamon or vanilla extract.
Oat flour
If you don't have oat flour available, it's easy to make it yourself! Simply add quick oats to a blender and blend on high until most of the oats have been ground into a fine flour-like texture.
Cottage cheese
Not to worry if you aren't the biggest fan of cottage cheese. The taste is masked by the other flavours and the texture completely blends into the pancake!
Texture
If you want a smoother looking pancake, add all the ingredients to a blender and blitz until it's completely smooth! Cook as instructed.