When it comes to fashion trends pumpkin and peanut butter is in. Forget socks and sandals, bikes and helmets, or ketchup and everything – they’re out of style. These two orange-colored, fiber-filled, single-ingredient superfoods are the wave of the future. Give one of these tasty-cakes to the bouncer at any club in Manhattan and you’re guaranteed a spot in the VIP section. That’s why I’m entering these babies into the Great Peanut Butter Exhibition #9 – Fruits & Veggies, which has a $99+ peanut butter prize package from Peanut Butter & Co! Unfortunately I can’t win, but I had one of these pancakes this morning so I still feel like a winner. Get your recipe in now – the deadline is this coming Monday, June 21st! Looking for some more ways to get your pumpkin and peanut butter fix? Try some Pumpkin Pie Ice Cream or Pumpkin Peanut Butter Oatmeal.
1 cup oats
1 cup nonfat cottage cheese w/ salt
3/4 cup egg substitute (or 3 eggs)
1/2 cup pumpkin puree
1 banana, in 1/4″ slices
1/4 cup skim or soymilk, as needed
1. Add all ingredients to blender (except the banana, peanut butter and milk) along with 2t maple syrup and process until extra smooth. Pour into a bowl. Stir in milk as needed to thin out, but this shouldn’t be needed until the batter has been refrigerated.
2. Preheat a skillet over medium heat. Once heated, spray the skillet with cooking spray and drop batter into the pan, about 1/4 cup per pancake, or make plate-sized pancakes for an added treat. Place 3 slices of banana into the top of each pancake (or 6 slices in a giant one). Once they begin to set (~ 2 minutes), flip over and cook for an additional 1-2 minutes.