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.
1 cup cottage cheese
½ cup pureed pumpkin or butternut squash
½¾ cup milk of choice (depending on how thick you like your pancakes batter)
1 teaspoon vanilla
1 cup whole wheat flour
¼ cup oatmeal
1 tablespoon cinnamon
½ teaspoon pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon sea salt
No nutrition information available
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 ⅓ 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