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
1 banana, in 1/4″ slices
1/4 cup skim or soymilk, as needed
peanut butter
maple syrup

Directions:

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.

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