NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat cottage cheese

2 large eggs

0.5 cup liquid egg whites

0.5 cup oat flour

0.25 cup pumpkin puree

1 tsp pumpkin pie spice

0.5 tsp vanilla extract

1 tsp baking powder

0.13 tsp sea salt

1 tsp coconut oil

PREPARATION

• 1

  Place the cottage cheese, eggs, liquid egg whites, pumpkin puree, and vanilla extract into a high-speed blender.

• 2

  Add the oat flour, pumpkin pie spice, baking powder, and sea salt to the blender and pulse until the batter is completely smooth and well combined.

• 3

  Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with the coconut oil.

• 4

  Pour approximately 1/4 cup of batter per pancake onto the hot skillet, being careful not to overcrowd the pan.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set, then carefully flip.

• 6

  Continue cooking for another 2 to 3 minutes until the pancakes are golden brown and cooked through.

• 7

  Serve immediately while warm, optionally topped with a dollop of extra cottage cheese or a sprinkle of cinnamon.