Pumpkin or Butternut Squash Whole Wheat Cottage Cheese Pancakes

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.




4 eggs 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

Nutritional information

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