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Pumpkin Pie Pancakes

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. I had one of these pancakes this morning and I feel like a winner. 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 cottage cheese w/ salt
3/4 cup egg substitute (or 3 eggs)
1/2 cup pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
1 banana, in 1/4″ slices
1/4 cup skim or soymilk, as needed
peanut butter
maple syrup


1. Add all ingredients to blender (except the banana, peanut butter and milk) along with 2 tsp 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.