I made these this week for a company I work for (record baking videos) & let me just say.. I usually just make the recipes and don’t think anything of them because I’ve made so many at this point but OMG these pancakes turned out so good! I looked forward to them every morning this past week & will be making them again for this weeks meal prep!
I had some chicken sausage & berries with them. I thought they kept me full for longer than normal especially since this is my “second breakfast” normally since I always have a protein shake after early morning workout. These also could for sure be made without pumpkin..maybe add banana?! I’ll have to try that next!
Here is the recipe…
PUMPKIN COTTAGE CHEESE PANCAKES— Makes 8 servings.
Ingredients:
- 4 eggs
- 1 cup cottage cheese
- 1/2 cup pumpkin
- 3 tbsp maple syrup
- 1 tsp Magnolia-Star Vanilla Bean Paste
- 1 cup all-purpose flour
- 1/2 tbsp baking powder
- 1/2 tsp cinnamon
- 1 cup rolled oats
How to make it:
1. Put all ingredients into a blender.
2. Blend all ingredients until combined.
3. Add 1/4 of the batter to a greased pan on med/low heat for 3-5 minutes until browned.
4.Repeat process until you finish up the batter.
Enjoy with maple syrup or your favorite fruit! Keep in refrigerator for 5 days or the freezer for 2 months.
Let me know what you think & if you make them!
Xo, Dani
Danielle Paschka 
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