Filling fall pancakes

25 Oct

Have you been following along with Wednesday’s mini workout challenge?  I’ve done quite a few pull ups since Wednesday morning, but do have to say I skipped out on it from Wednesday afternoon till Friday evening.  I was not feeling well and exercise needed to be taken down a notch. 

Luckily I’m better now and was able to do the mini workout challenge the rest of the weekend and the couple days this week.  I hope it’s going well for those that took on a mini challenge.

Just one more day to enter the GYMBOSS interval time giveaway.  The winner will be picked tomorrow morning.

Weekends mean I have more time for involved breakfasts.  I do make these pancakes throughout the week sometimes but usually a half batch because it’s quicker. 

I’ve posted pumpkin pie pancakes before, but this updated version is much better.

The ingredients are pretty similar but the outcome is very different.  Both are filling with the combo of cottage cheese and egg, whole grains and a winter squash or pumpkin.

They re-heat really well if you make extra.  I bet they would freeze well too if you wanted to make a huge batch for quick morning breakfasts.

CIMG4282

Butternut Squash Cottage Cheese Pancakes

Ingredients:

4 eggs
1 cup cottage cheese
1/2 cup pureed butternut squash (or pumpkin)
1/2-3/4 cup milk of choice (depending on how thick you like your pancakes batter)
1 tsp vanilla

1 cup whole wheat flour
1/4 cup oatmeal
1 tbsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp sea salt

Combine the first 5 ingredients in a blender and blend until smooth.

In a large bowl whisk together the remaining dry ingredients.  Pour in the wet mix from the blender and whisk until the large lumps are gone.

Pre-heat a large skillet to medium heat and coat with olive oil spray.  Pour the pancakes a 1/3 cup of batter at a time. 

Once the batter begins to bubble on top and is golden brown on the bottom on the bottom flip and cook on the other side for another 2-4 minutes until the both sides are golden brown.

Makes 12 pancakes (4 servings).

These pancakes are an easy way to sneak more veggies into your breakfast.  I bet kids wouldn’t even know there was a vegetable in there… I know my husband didn’t.  Winking smile

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8 Responses to “Filling fall pancakes”

  1. Katie @ Health for the Whole Self October 25, 2010 at 11:35 am #

    These pancakes sound great! I love pumpkin pancakes (haven’t tried squash yet), and I’m sure the cottage cheese would help keep me full all morning long. Can’t wait to try these!

  2. Lisa @ bakebikeblog October 25, 2010 at 1:24 pm #

    What a wonderful pancake recipe! And I love that plate you served it on :)

  3. helennaturally October 25, 2010 at 6:43 pm #

    I have never tried cottage cheese in my pancakes, I will have to give it a go! I like to make pancakes and freeze them for grab n go breakfast on rushed mornings.

  4. eatingRD October 25, 2010 at 9:34 pm #

    mmmm pumpkin is just glorious and those sound great! I’ve never tried cottage cheese in pancakes either. Yum!

  5. marla {family fresh cooking} October 26, 2010 at 4:50 am #

    Heather, these are the ultimate guilt free pancake! Sounds amazing, perfect for pre or post workout too :) xo

  6. ihearteggs October 26, 2010 at 6:52 am #

    Mmmm Those look delicious! I’ve got pumpkin in the fridge to use up, I think I know what i”m making now!

  7. Erica October 27, 2010 at 5:50 am #

    I love finding sneaky ways to get in more veggies! The pancakes look fabulous. We’re huge pancake fans in this house (for breakfast or breakfast for dinner). Thanks for sharing!

Trackbacks/Pingbacks

  1. The Best Waffles « Get Healthy With Heather - November 4, 2010

    [...] recipe for whole grain cottage cheese waffles is similar to my butternut squash cottage cheese pancakes, but a more basic recipe.  It’s a good base to start with if you want to add in [...]

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