You will never look at pancakes the same way again. It truly doesn’t get any easier than this. Pancakes on a weekday before work or getting the kids off to school? No problem! They can be done in about five minutes. They are healthy, full of fiber and protein, and you can give them more of a boost by adding some flax seeds or chia seeds. I’ve found that if I use Greek yogurt instead of cottage cheese, I sometimes need to add a tiny splash of milk to the batter; yogurt will also make for a slightly denser, more protein-rich pancake.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 medium-size pancakes |
Ingredients
- 1 cup (80 grams) rolled oats
- 1 cup (240 milliliters) cottage cheese or Greek yogurt
- 2 large eggs
- 1/2 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon instant espresso
- Nonstick cooking spray
- 1/4 cup chopped toasted pecans
- Maple syrup, for serving
- Butter, for serving
Instructions
- Preheat a griddle over medium-high heat.
- Put the oats in a blender and pulse until it becomes a flour. Add the cottage cheese, eggs, pumpkin puree, pumpkin pie spice and instant espresso to the blender and blend until smooth.
- Spray the griddle with nonstick cooking spray. Pour the batter from the blender onto the griddle to make your desired size of pancakes. Cook until golden brown on the bottom, 1 to 1 1/2 minutes. Flip and cook for 1 minute more. Serve topped with the toasted chopped pecans, maple syrup and butter.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 210 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 9 g |
| Cholesterol | 72 mg |
| Sodium | 167 mg |
Reviews
This is awful! don’t make! All the other reviews are accurate.
Be forewarned that this doesn’t taste anything like your basic pancake. Substituted yogurt for cottage cheese like Katie recommended, but felt that it overpowered the pancake. Did not taste the oatmeal and had pumpkin flavor. Added 1 teaspoon of vanilla but it did not come through in final product. Texture is mushy. Will not make again.
We made this recipe and looking at the reviews I added a pinch of baking powder. We cooked them on low heat for quite a while. I think that helped in ensuring the I Side wasn’t mushy. We also added stevia chocolate chips and topped with sugar free whipped cream and banana slices.
It was horrible. I couldn’t even eat them. Sorry for the bad review
They cane out perfect and super good !
Adding oil & another egg sounds like a good idea. Did anyone add flour and baking powder? It might need something to hold it together & fluff it up. I’ll try it & let you know if it helps.
Same here. They were a disaster. Had to go back and add a little more milk, another egg and coconut oil. And, still it was a struggle. Too bad really. It looked like such a healthy alternative. 🙁
Has anyone tried this recipe? I did everything as directed and after 8 minutes the pancakes would not cook.