High Protein Pumpkin Pancakes

I've finally jumped on the Pinterest train and I'm seeing so many pumpkin flavored sweets it's killing me! Re-pin. Re-pin. Re-pin.  I feel myself gaining weight pin by pin.




These High Protein Pumpkin Pancakes are one way to enjoy the taste of pumpkin this season without busting the waist-line.

Of course they don't compare to these, this, or these.  But give them a drizzle of honey, maple syrup, or even peanut butter, and they are a tasty protein filled breakfast, lunch, or dinner.  You can even make them ahead, freeze them, and just pop 'em in the toaster for a quick nutritious meal. 

I even sent some with my husband today for an afternoon snack.

 
The batter will be pretty thick at first so you'll want to thin it out by adding a little bit of milk or water to the consistency you like.

You can see I went for a thinner, crepe like pancake.

High Protein Pumpkin Pancakes
source: Super Healthy Kids

Serves 4

1/2 cup cottage cheese 

1/2 cup pumpkin puree 

3/4 cup dry oats 

2 eggs 

1 tbs canola oil 

1 tsp pumpkin pie spice 

1 tsp vanilla

Blend all ingredients in blender until well mixed.  If batter is not thin enough, add a touch of water or milk to get it the consistency of pancake batter.  Pour onto greased griddle by tablespoon for kiddie sized pancakes or by 1/8 cup for adult sized pancakes.  Make sure you cook these long enough that the center gets mostly cooked (about 3-4 minutes each side).  Top with real maple syrup.