Friday, January 27, 2012

GF High Protein Pumpkin Pancakes


source: Super Healthy Kids

Serves 4

1/2 cup cottage cheese 
1/2 cup pumpkin puree 
3/4 cup dry gluten free oats 
2 eggs 
1 tbs canola oil 
1 tsp pumpkin pie spice 
1 tsp vanilla
    Blend all ingredients in blender until well mixed.  If batter is not thin enough, add a touch of water or milk to get it the consistency of pancake batter.  Pour onto greased griddle by tablespoon for kiddie sized pancakes or by 1/8 cup for adult sized pancakes.  Make sure you cook these long enough that the center gets mostly cooked (about 3-4 minutes each side).  Top with real maple syrup.

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