1 cup oats
1 cup nonfat cottage cheese w/ salt
3/4 cup egg substitute (or 3 eggs)
1/2 cup pumpkin puree
1t cinnamon
1/2t nutmeg
2t maple syrup
1 banana, in 1/4″ slices (optional)
1/4 cup skim or soymilk, as needed

Directions:

1. Add all ingredients to blender, except banana and milk, and process until extra smooth. Pour into a bowl or tupperware. Stir in milk as needed to thin out, but you shouldn’t need to do so 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. Place 3 slices of banana into the top of each pancake, if using. Once they begin to set (~ 2 minutes), flip over and cook for an additional 1-2 minutes.

3. Top with peanut butter (recommended: Cinnamon Currant Peanut Butter) or butter and drizzle with maple syrup.

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