Pumpkin Cottage Cheese Pancakes (Gluten-Free)

Add 1½ cups quick oats to a blender and blend until they form a fine flour. Pour the oat flour into a mixing bowl and set aside.
In the same blender, add ½ cup cottage cheese, ½ cup pumpkin purée, 2 eggs, 3 egg whites, 2 tablespoons milk, 3 tablespoons maple syrup, and 1 teaspoon vanilla extract. Blend until completely smooth.
Add the blended mixture to the bowl with the oat flour. Add 2 teaspoons baking powder, ½ teaspoon pumpkin pie spice, and ¼ teaspoon salt. Stir until the batter is smooth. The batter will be thick but pourable.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease it. Scoop about ¼ cup batter per pancake onto the pan.
Cook until the edges look set and a few bubbles form on the surface, about 1 to 2 minutes. Flip and cook the second side until lightly golden and cooked through. Repeat with the remaining batter.
In a small bowl, whisk together ½ cup Greek yogurt, 3 tablespoons maple syrup, ½ teaspoon vanilla extract, 2 drops maple extract, and ¼ teaspoon cinnamon until smooth and creamy.
Stack the warm pancakes on a plate and drizzle generously with the maple Greek yogurt syrup. Add chopped pecans or a sprinkle of cinnamon if you like, and serve warm.

Watch the heat: These pancakes do best on medium-low heat. Cooking them too hot browns the outside before the centers fully set.

Batter consistency matters: The batter should be thick but pourable. If it thickens as it sits, I just add a splash of milk and keep going.

Don’t skip blending: Blending the batter smooth is key for avoiding curd texture from the cottage cheese and getting evenly cooked pancakes.

Adjust sweetness to taste: Depending on your pumpkin and maple syrup, you may want a little more or less sweetness in the batter or syrup.

Did you make this recipe?Please let me know in the comments below how it turned out :)