¼ cup (20g) oats (old fashioned or quick-cooking)
¼ cup (55g) pumpkin puree
1½ Tbsp coconut flour
½ cup (120mL) egg whites
¼ cup (55g) low-fat cottage cheese
1 tsp baking powder
¼ tsp cinnamon
¼ tsp pumpkin pie spice (or additional cinnamon)
optional: ½–1 tsp stevia/sweetener of choice
¼ tsp vanilla
dash of salt
Preheat griddle or skillet.
Combine all ingredients in a blender or food processor and blend until smooth.
Pour batter onto sprayed griddle or skillet into your desired pancake shapes. (Use a cookie cutter with a rubber grip so you don’t burn your hand, be sure to also spray your cookie cutter if using one!)
Once the pancakes begin to bubble as they would normal pancakes, flip to cook through on the other side. (Remove cookie cutter before flipping.)
Serve with syrup and/or desired toppings!
Yields 1 serving pumpkin protein pancakes (~6 pancakes, depending on size).