Pumpkin or Butternut Squash Whole Wheat Cottage Cheese Pancakes

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These whole wheat pancakes are packed with protein from the cottage cheese and egg so they'll keep you full. The addition of pumpkin or butternut squash are a great way to hide veggies in your breakfast... and no one would know! To view pictures click on the link to my blog Get Healthy with Heather: http://gethealthywithheather.wordpress.com/2010/10/25/filling-fall-pancakes/ It will take you directly to the post.

Ingredients

4 eggs 1 cup cottage cheese 1/2 cup pureed pumpkin or butternut squash 1/2-3/4 cup milk of choice (depending on how thick you like your pancakes batter) 1 tsp vanilla 1 cup whole wheat flour 1/4 cup oatmeal 1 tbsp cinnamon 1/2 tsp pumpkin pie spice 1 tsp baking powder 1/4 tsp sea salt

Nutritional information

No nutrition information available

Instructions

Combine the first 5 ingredients in a blender and blend until smooth. In a large bowl whisk together the remaining dry ingredients. Pour in the wet mix from the blender and whisk until the large lumps are gone. Pre-heat a large skillet to medium heat and coat with olive oil spray. Pour the pancakes a 1/3 cup of batter at a time. Once the batter begins to bubble on top and is golden brown on the bottom on the bottom flip and cook on the other side for another 2-4 minutes until the both sides are golden brown. Makes 12 pancakes

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