Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
Watch how to make this recipe.
Pumpkin Spice Latte Blender Pancakes
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 medium-size pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 210
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 9 g
- Cholesterol
- 72 mg
- Sodium
- 167 mg
You will never look at pancakes the same way again. It truly doesn't get any easier than this. Pancakes on a weekday before work or getting the kids off to school? No problem! They can be done in about five minutes. They are healthy, full of fiber and protein, and you can give them more of a boost by adding some flax seeds or chia seeds. I've found that if I use Greek yogurt instead of cottage cheese, I sometimes need to add a tiny splash of milk to the batter; yogurt will also make for a slightly denser, more protein-rich pancake.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 medium-size pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 210
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 9 g
- Cholesterol
- 72 mg
- Sodium
- 167 mg
Ingredients
Directions
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7m
Easy
CLASS
- Preheat a griddle over medium-high heat.
- Put the oats in a blender and pulse until it becomes a flour. Add the cottage cheese, eggs, pumpkin puree, pumpkin pie spice and instant espresso to the blender and blend until smooth.
- Spray the griddle with nonstick cooking spray. Pour the batter from the blender onto the griddle to make your desired size of pancakes. Cook until golden brown on the bottom, 1 to 1 1/2 minutes. Flip and cook for 1 minute more. Serve topped with the toasted chopped pecans, maple syrup and butter.
