Ingredients
- 1 ½ cup rolled oats
- ⅔ cup pumpkin puree
- 1/3 cup soy or dairy milk
- 2 large eggs
- ½ cup cottage cheese
- 2 tbsp maple syrup or honey
- 1 tsp pumpkin pie spice or a mix of cinnamon, and nutmeg
- 2 tsp baking powder
- 1 tsp vanilla extract
- 8 tsp Benefiber
- ¼ tsp cinnamon
- ½ tsp salt
Serve with:
- 1/2 cup 2% Plain Greek Yogurt divided
- 1/2 cup diced apples
- Pinch cinnamon
- 2 tbsp pecans
Instructions
- 1.Blend everything from oats through salt in a blender together.
- 2.Lightly coat the large nonstick skillet with oil. Add ¼ cup of the pancake batter to the pan. Flip once bubbly on the outside and cook on the other side until golden brown.
- 3.Add apples to a microwave safe bowl with a pinch of cinnamon and a teaspoon of water. Microwave for 90 seconds until soft.
- 4.Serve pancakes with a dollop of Greek yogurt, apples and pecans.
Nutrition
Serving: 4g | Calories: 434kcal | Carbohydrates: 49g | Protein: 23g | Total Fat: 17g | Fiber: 8g | Sugar: 16g
Nutrition Facts
Hunger Crushing Pumpkin Pancakes
Serving Size
4 g
Amount per Serving
Calories
434
% Daily Value*
Total Fat
17
g
26
%
Carbohydrates
49
g
16
%
Fiber
8
g
33
%
Sugar
16
g
18
%
Protein
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
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