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My review
World Famous Fall Pumpkin Pancakes
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Anna Duffy
"It's fall. It's time for hot cocoa, cozy blankets, and lazy Sundays spent watching movies. In honor of the season, this is a recipe I love for Sunday morning pumpkin pie pancakes. They're tasty, perfect for the season, and pretty healthy for you too!
These are the best in town. Try them out and let me know what you think."
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Ingredients
20 m servings 145Original recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Blend oats, cottage cheese, egg whites, pumpkin puree, milk, pumpkin pie spice, honey, and cinnamon in blender until batter is smooth; pour into a bowl.
- Heat a pan or skillet over medium heat; spray with cooking spray.
- Scoop batter, about 1/4 cup per pancake, into the hot pan; cook until bubbles form and the edges are dry, about 2 minutes. Flip pancakes and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
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Footnotes
- Cook's Note:
- If needed, stir in more milk to thin out. This step will likely not be necessary unless the batter has been refrigerated.
- A great addition would be whipped cream, cinnamon, or even cottage cheese if you're feeling daring.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
1/24/2014
I liked the sound of these so I whipped some up the night before to keep in the fridge. Loved how easy they were to do in the blender. They smelled so good cooking....however, I don't know wha...
3/31/2014
Do not refrigerate these. The oats will get soggy and turn to mush instead of flour like. They were good, and healthy.
6/30/2015
These pancakes were delicious. And Yes, the person with a 1-star rating should not have let the oats get soggy in the fridge. The pumpkin adds so much nutritional value. These are so healthy!