| 14 | 25 | 491 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 2 cup | Rolled oats- Gluten Free |
| 1 1/2 cup | Cottage cheese (1% M.F.) |
| 1 tbsp | Vanilla extract, pure (plus 1 tsp) |
| 1 cup | Egg white |
| 1 tsp | Pumpkin pie spice |
| 2 1/2 tsp | Baking powder, gluten-free |
| 3/4 cup | Pumpkin purée, canned |
| 1 large | Banana (s) (mashed) |
| 3/4 tsp | Cinnamon |
| 2 1/2 tsp | Maple syrup, pure (organic) |
| 2 tsp | Flaxseed meal (ground) |
| 1 pinch | Sea Salt |
| 3 spray (about 1/3 second) | Olive oil cooking spray |
| 4 tsp | Fruit jam (for topping - organic) |
1. Put all of the ingredients into a blender and process until smooth.
2. Heat a large nonstick skillet over medium heat and lightly grease. Using an ice cream scoop, scoop about ¼ cup of batter into circles. Cook until bubbling around the edges, then flip to cook the other side until golden brown and cooked through.
3. Keep the finished pancakes warm in a 200 F oven while you finish the rest of the batch.
4. Enjoy warm with jam, sauce or other toppings, or pack into freezer bags separated by wax paper to freeze for another day.
Enjoy!
| Fruit | 0.3 |
| Grain | 3.9 |
| Meat Alternative | 1.0 |
| Milk Alternative | 0.4 |
| Vegetables | 0.7 |
