I had a can of pumpkin in my pantry that I have been anxious to use, and since fall has pretty much set in, it was time! After a long run or workout session, I try to eat a good helping of protein to repair my muscles. I don't usually crave eggs, so these pancakes are a great substitute. I adapted an oatmeal pancake recipe slightly by adding pumpkin to it.
adapted from the South Beach Diet Cookbook, by Dr. Arthur Agatston
1/2 c. old-fashioned oatmeal
1/4 c. low fat (or fat free) cottage cheese
4 egg whites
1 tsp. vanilla extract
1/2 tsp.pumpkin pie spice (OR add 1/4 tsp. cinnamon and 1/4 tsp. nutmeg)
1/2 c. pure pumpkin puree
1. Preheat griddle.
2. Process all ingredients in a blender until smooth.
3. Cook 1/4-1/2 c. at a time over medium heat, flipping half way though, until lightly browned and cooked though.
Love these! This whole recipe serves 1 - so it is VERY filling, and contains 328 calories and is packed with 30 grams of protein, plus 10 grams of fiber. Since this recipe contains virtually NO sugar (just a tad from the pumpkin), I topped with some light Cool Whip and sugar-free syrup to satisfy my sweet tooth. If this isn't your style, try adding some pumpkin puree to your favorite pancake batter - the puree is a little think, so thin your batter slightly if necessary.