Healthy Pumpkin Pancakes
These pumpkin pancakes blend oats, egg whites, cottage cheese, and pumpkin puree into a mildly spiced batter that cooks into small, tender pancakes. The texture is soft with light hold from oats and cottage cheese, while the pumpkin pie spice and cinnamon add subtle seasonal notes. They're cooked gently on a nonstick surface to preserve their delicate structure. Served with maple syrup or nut butter, they make a modestly sweet breakfast option, suitable when you want a nutritious pancake without added flour or excessive sugar.
Ingredients
- ⅔ cup old fashioned oats
- ½ cup egg white
- ½ cup cottage cheese
- ¼ cup pumpkin
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- cooking spray nonstick
- maple syrup for topping
Instructions
- Add oats, egg whites, cottage cheese, pumpkin, baking powder pumpkin pie spice and cinnamon into a blender and process until the batter is relatively smooth.
- Heat pan or griddle to low-medium heat and spray with nonstick cooking spray.
- Once hot, scoop out about a quarter cup of batter at a time and pour onto pan. (You should be able to make about 8 small pancakes.)
- Cook until little bubbles form and the edges of the pancakes are solid enough to put a spatula underneath, about 4-6 minutes. Flip the pancakes and cook for one to two additional minutes.
- For serving, place four pancakes on each plate and drizzle with maple syrup and/or nut butter.
Nutrition Information
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 242
% Daily Value*
| Serving | 1/2 of recipe (4 small pancakes) | |
| Calories | 242kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 17g | 34% |
| Fat | 3g | 5% |
| Sodium | 577mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.